Peking Boast Duck

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::Peking Boast Duck

*1 duck, 4 -5 lbs. (1800-
2250 g)
*4 T. honey
*3 T. sweet bean paste or
Hoisin sauce
*3 T. sugar
*0.25 c. water
*1 T. sesame oil
*12 mandarin pancakes or
TaiWanese steamed turnovers
*0.5 c. shredded green onions

Method:

1. Use ample hot water to rinse and soak duck about 5 minutes; wipe dry. Rub honey over skin of duck then hang in a ventilated place to dry for 3 to 6 hours. Crispiness and color is determined by dryness. The drier the skin, the crispier and better color it will be after baking. 2. Put duck on rack, back side up, then place on middle shelf of oven. Roast at 350F-400F 1 hour or until cooked and golden; turn over during roasting. 3. Cook until thick then spread on a pancake; put in one portion of green onions and meat, then roll up pancake. Follow same procedures for the other 11 portions. Serve.

Total time:

90m

Cooking technique:

roasting

Cuisine:

Beijing

Food menu:

poultry

Cholesterol:

51mg

Carbohydrates:

10g