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Peking Duck
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Lulu Grimes
Published 2009
Ingredients
2.5 kg 5 lb 8 oz 2
Method
- Cut the wing tips off the duck. Rinse the duck, drain, and then remove any fat from the cavity opening and around the neck. Cut off and discard the parson’s nose. Plunge the duck into a pot of boiling water for 2–3 minutes to tighten the skin. Remove and drain, then dry thoroughly.
- While the skin is still warm, brush the duck all over with the mal
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