Peking Duck

Ingredients

• 1 duck
• 8 cups water
• 1 slice ginger
• 1 scallion, halved
• 3 tablespoons honey
• 1 tablespoon white vinegar
• 1 tablespoon sherry
• 1 ¹/₂ tablespoon cornstarch, dissolve in 3 tablespoons water

Cooking Instructions

1. Clean and dry the duck. Hang by the neck to dry for five hours. Use a fan if necessary.
2. Put the water in a wok and add the ginger, cornstarch. scallion, honey, sherry and vinegar to create a dousing sauce.
3. Once the sauce has boiled bath the duck in it by scooping or pouring the sauce over the duck. Do this for 15 minutes.
4. After this, hang the duck back up to dry for six hours.
5. Preheat the oven to 350 degrees Fahrenheit.
6. Place the duck in the oven with a dripping pan beneath it.
7. Bake for an hour taking care to turn the duck over.
8. Serve the skin and the meat separately by removing the skin crisp with a knife.
9. Serve with mandarin pancakes to be used as wrapping. (see mandarin pancakes recipe on this site)