Peking Roast Whole Duck is a national food from Beijing in China; it has been prepared since the imperial era. The meat is eaten with pancakes, scallion and hoisin sauce or sweet soybean sauce.
- 1 duck (4-4 1/2 lb)
- 3 tablespoons honey
- 1 tablespoon white vinegar
- 3 cups water
- 2 tbsp soy sauce
- 2 tbsp rice/dry sherry
- 1 tbsp sugar
- 8 slices ginger
- 1 tsp Sichuan peppercorns
- 1 scallion, sliced
- 2 star aniseed
- In a big saucepan, mix all marinade ingredients together, stirring completely for this Peking duck recipe.
- Clean duck. Wipe dry and tie string around neck, soak in the marinade mixture for at least 6 hours or over-night.
- Remove it and brush the sauce overall to give it several coatings.
- Hang duck in cool, windy place for hours until the skin and liquid are thoroughly dry.
- Preheat oven to 350 F degrees. Place duck breast side up on a greased rack, with a pan filled with tinfoil under. Roast 30 minutes.
- While the meat is cooking, mix honey and vinegar together in mixing bowl.
- Brush honey mixture overall and turn duck, roast 30 minutes more. Turn breast side up again, roast 10 minutes more.
- Cut Peking duck meat into bite-size pieces with a sharp knife and serve hot with your favorite dipping sauce.