PEKING DUCK

as presented in the demo by Randy

This is time consuming, but the results are fabulous. Peking Duck is prized for it’s flavorful skin. Surprisingly, it is not greasy. This recipe is a hybrid recipe that takes several techniques that work well for the American cook.

1 1/2 gallons water
1 cup Dark vinegar (e.g., Asian Black vinegar, or balsamic vinegar)
1/2 cup dark molasses or ¾ cup dark brown sugar.
1/2 cup dark soy sauce
2 star anise or 2 cinnamon sticks

1 inch peeled ginger
1 duck
1/2 cup kosher salt
1 tablespoon 5-spice powder
4 oranges, washed and quartered, skin on
12 scallions, chopped 1-inch lengths (can be the ends)
2 large hand ginger, washed and sliced, 1/4-inch (skin, pieces and all)
Electric Air pump or manual bike pump
Wooden skewers
2 duck hooks or string
Scallion brushes, for garnish

In a tall stock pot (tall/big enough to submerge a duck completely), mix the water, ginger, vinegar, molasses or brown sugar, soy and star anise and bring to a brisk boil. Make a slit at the base of the neck to insert the air pump. While holding the rear of the duck tightly sealed, turn on the pump to separate the skin from the meat. The air must travel all the way down the legs. Set blown up ducks aside. Mix the salt and 5-spice together and season the duck inside and out. Hook or tie the ducks by the neck and dip 3-5 times in the boiling glaze. Hang duck over sink, until most of the liquid has been drained. Than transfer to a rack over a pan and put in the refrigerator uncovered or cool place over night (24-hours). The idea is to get the skin very dry.

After duck has been allowed to dry efficiently, in a large bowl, mix the oranges, scallions and ginger. Stuff the ducks full of the mixture. Pre-heat oven to 375 degrees and place directly on the oven rack with a sheet tray of water below the rack to catch the fat. Roast for 1 hour, breast side up. A lot of fat will render off so be careful when removing. Carve up ducks and serve with pancakes, scallion brushes and hoi sin or plumb sauce.

Serve with steam buns (can find frozen in the Asian market). Place a scallion with some hoi sin or plum sauce on steam bun. Place a slice of the skin with meat, wrap and eat. DELICIOUS!!!