57. Peking Duck

Name: Peking Duck (掛爐鴨)
Yield: Serves 2 to 3 persons
Cuisine: Chinese
Ingredients: ½ lb. bean sprouts or slivered bamboo shoots; ½ lb. bean sprouts or slivered bamboo shoots; 2 spring onions (scallions), very finely chopped; Duck Buns; Hoisin sauce (海鮮酱); 1 tablespoon water; 2 tablespoons oil; 1 level teaspoon dried hot red peppers; 1 level teaspoon ginger slivers; 2 spring onions (scallions), very finely chopped; A 5-lb. duck; 2 level tablespoons sugar; 5 tablespoons gin or vodka; 5 tablespoons gin or vodka; Salt

掛爐鴨

Preparation info

Serves
2 to 3
persons

Difficulty
Easy

Appears in

Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

About

Ingredients

A 5-lb. duck
Salt
5 tablespoons gin o

Asia
China
Main course

Method

Clean the duck and wipe it thoroughly dry. Rub its body cavity with 2 level teaspoons salt. Place the duck in a shallow dish. Pour the gin or vodka over it and rub the duck well. Let it stand for 3 to 4 hours, turning occasionally to coat the skin with the alcohol. Mix the sugar and water together and rub very evenly into the duck skin. True the duck and hang it up to dry in a cool, windy place