PEKING DUCK

Total Time:
2 hr 55 min
Prep:
5 min
Inactive:
2 hr
Cook:
50 min

Yield:
30 servings
Level:
Intermediate

Ingredients
  • 1 large pot 3/4 full with water, boiling
  • 1 whole duck, head on
  • 1/4 cup sugar
  • 1/4 cup salt
  • 1 teaspoon five-spice powder
  • 1 cup molasses
  • 2 cups oil, hot
Directions
  • Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color.

  • Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy.

  • Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown.

  • Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve.


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