Peking Duck
peking duck was created in 1855 in the pen yee restaurant and was for the 
wealthy, with chefs needing to train for 3 months on the preparation of 
this dish. preparing peking duck at home is time consuming but worth 
while. for the best results you need to inflate the duck, by blowing up 
the skin through a the neck end (if you don't feel up to it or you may try 
using a bicycle pump) but this step isn't necessary . next boiling water 
with honey, wine, vinegar and ginger is poured over the duck to glaze it. 
the duck is then hung for 8-11 hours in a well ventilated place (this can 
be reduced by more than half by using a fan to dry the skin). then 
traditionally the duck is cooked in clay oven with charcoal or coal, 
obviously this step is done in the oven in this recipe. 
4 - 6   portions
peking duck: 
2 kg  duck
4   litres water
6 Tbsp  honey
5   cm knob of ginger
4 Tbsp  soy sauce
  125ml rice wine vinegar
  you will need:
string or meat hooks 
bicycle pump (optional) 
fan (optional) 
24 - 30   mandarin pancakes (purchase from chinese food shops from the
24 - 30   34cm spring onion pieces
24 - 30   3cm4cm1cm cucumber batons
  hoisin or plum sauce
  stir fried duck:
2 tsp  sesame oil
1 Tbsp  ground nut or corn oil
1   garlic clove, crushed
2 tsp  ginger, finely chopped
  30g canned bamboo slices, shredded
1 large  carrot, peeled and julienne (thin batons .3mm thick and 3 cm long)
  50g beansprouts
2   spring onions, finely chopped
3 Tbsp  soy sauce
inflating duck skin: remove the extra fat from the duck and dry the 
cavity. place the nozzle of a bicycle pump in the neck end between the 
skin and meat and inflate the skin or blow with your mouth (optional 
glaze: place the water, honey, ginger, wine and vinegar in a wok or large 
saucepan, bring the water to the boil. holding the duck by the string dip 
the whole body of the duck in the water and ladle the water over it for 20 
to hang: hang the duck by its neck with meat hooks in front of a fan for 
2-3 hours or for 8 hours in a dry well ventilated place to dry the skin. 
to cook: preheat an oven to 200c. place the star anise, spring onion and 
bruised garlic clove in the duck cavity. place the duck breast side up on 
a rack in an oven tray, pour a little water in the base of the tray and 
place it in the middle shelf in the oven for 20 minutes then turn the 
breast side down, reduce the temperature to 180c and cook for a further 
30 minutes. turn the duck breast side up for the final cooking for 20 
minutes, if the skin is already very red reduce the temperature to 150c 
or if it is very pal increase the temperature to 200c. 
to serve: steam the pancakes in bamboo steaming baskets or in a steamer. 
serve them on plates or directly from the baskets. slice off 4cm squares 
of the skin with a little meat (5mm). lay them out on a serving dish with 
the spring onions and cucumber batons and hoisin sauce. to assemble the 
pancakes together each guest should spread a little hoisin sauce over the 
pancake, then place a piece of duck skin on the pancake and piece of 
spring onion and cucumber, then roll them. 
stir fried duck: slice the meat from the duck into even pieces. place the 
sesame oil and groundnut oil in a wok over a high heat and add the garlic 
and ginger, cook it for 30 seconds then add the meat with the remaining 
ingredients and cook for 2 minutes until hot. serve with steamed rice 
alongside or after the duck pancakes. 
(ID: 7100) Mirror: Sun, Jul 4, 2004

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