A Simplified Peking Duck

Recipe Ingredients

1		Whole duck - giblets removed (large)
1 teaspoon	5ml	Freshly-ground white pepper
1 1/2 tablespoons	22ml	Ground cinnamon
1 1/2 tablespoons	22ml	Ground ginger
3/4 cup	120g / 4.2oz	Brown sugar
3/4 cup	177ml	Red wine vinegar
1 teaspoon	5ml	Sesame oil
2 teaspoons	10ml	Peanut oil
1/2 teaspoon	2.5ml	Ground star anise
		Chinese Pancakes - see * Note
		Hoisin sauce
		Slivered green onions

Recipe Instructions

Bring a pot of water, large enough to hold the duck, to a boil. Remove from heat and plunge duck in the water for 5 minutes. Remove and pat dry.

Combine the rest of the ingredients in a small saucepan and bring just to the boil. Off heat, allow mixture to cool to room temperature. Liberally coat the duck with the mixture and let it sit at room temperature for 3 hours so that the coating dries out.

To cook: Place duck on a rack, breast side up in a preheated 350 degree oven for 2 to 2 1/2 hours. Roast until skin is crisp and brown. Check occasionally and regulate temperature so that the coating does not burn.

To serve: Let duck cool to room temperature. Carefully carve pieces from the bone being sure to include the crisp skin. Roll up in Chinese Pancakes with a dab of hoisin sauce and slivered green onions.

Hints

* Note: See the "Chinese Pancakes" recipe which is included in this collection.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9747 broadcast 11-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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