Peking Roast Duck

Name: Peking Roast Duck (Pei p’ing k’ao ya)
Cuisine: Chinese
Ingredients: 20 wheat flour tortilla; 20 scallions (2” long); ½ cup water; 2 tablespoon sugar; 1 tablespoon sesame oil; 1 cup hot water; 1 tablespoon vinegar; 2 tablespoons wine; 3 tablespoons honey (or molasses syrup mixture); 3 tablespoons honey (or molasses syrup mixture); 1 duck (about 5 pounds)

Pei p’ing k’ao ya

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 duck (about 5 pounds)
3 tablespoons honey (or molasses syrup mixture)

Asia
Taiwan
Shantung
Main course

Method

Clean the whole duck, pat dry, cut a slit under a wing and remove all the internal organs.
Pump air between the skin and meat at neck opening until the whole duck becomes puffed to the limit.
Use a stick to brace the back and the breast. Rinse the inside until the water comes out clean. Pat dry.
In a big bowl, baste the duck thoroughly with