Peking Duck

Name: Peking Duck (掛爐鴨)
Yield: As a main course for a sumptuous dinner, Peking Duck serves 4 to 6. As part of a small Chinese banquet, it serves 8 to 12.
Cuisine: Chinese
Ingredients: Hoisin sauce; 1 duck, about 5½ to 6 pounds, with head on; Romaine or iceberg lettuce leaves for petals; 2 tablespoons malt sugar or honey; 12 scallions; 1 cup boiling water; Chinese Pancakes

掛爐鴨

Preparation info

As a main course for a sumptuous dinner, Peking Duck serves
4 to 6
. As part of a small Chinese banquet, it serves 8 to 12.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Peking Duck, a triumph of natural flavor, emphasizes in particular the crackling skin. The duck is first inflated with air between the skin and meat. This stretches the skin, lifting it from the moisture of the meat, breaking the fat formation, and providing space for the fat to melt and drip out during the roasting. Then the skin is scalded with boiling water; this astringent procedure makes the skin drier and tauter than normal. The duck is then dried with a coating of sugar water so that

Ingredients

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Poultry and Eggs

Duck

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