Roast Peiping Duck

Name: Roast Peiping Duck (Pei p’ping k’ao ya)
Cuisine: Chinese
Ingredients: 3 tablespoons honey or molasses; 2 tablespoons wine; 1 duck (specially fed, fat, about 5 pounds); 3 tablespoons honey or molasses; 3 tablespoons soy bean paste (tian mian jiang) or hoisin sauce; 3 tablespoons soy bean paste (tian mian jiang) or hoisin sauce; 1 tablespoon vinegar; 1 cup hot water; 20 scallions (2” long); 20 wheat flour tortilla (or thin flour pancakes); 20 wheat flour tortilla (or thin flour pancakes); 3 tablespoons soy bean paste (tian mian jiang) or hoisin sauce; 1 tablespoons sesame oil; 2 tablespoons sugar; ½ cup water

Pei p’ping k’ao ya

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 duck (specially fed, fat, about 5 pounds)

Asia
Taiwan
Shansi
Honan
Hopeh
Shantung
Main course

Method

Clean the outside of a fresh, specially fed, fat duck complete with neck and head.
Pump air between the skin and meat at neck opening until the whole duck becomes puffed to the limit.
To dress the inside of the duck, cut a slit under a wing and remove all the internal organs. Use a stick to brace the back and the breast. Rinse the inside until the wat