• 1/17 Peking Duck Day - 2

    From Dave Drum@1:18/200 to All on Wed Jan 17 19:34:24 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Martha Liao's Peking Duck
    Categories: Poultry, Herbs, Wine, Sauces
    Yield: 4 Servings

    5 lb Long Island duck
    7 Scallions; trimmed
    2 sl (1/2") fresh ginger
    1/4 c Honey
    2 tb Cornstarch
    3 tb Shao Hsing or dry sherry
    1 tb White vinegar
    12 To 15 frozen steamed rolls
    Sweet black bean sauce or
    - hoisin sauce; for serving

    In a very cool room, tie duck wings together using
    kitchen twine. In a cool room, hang duck from kitchen
    twine over a large bowl overnight, about 8 hours.

    Fill a large pot with 4 cups water, 2 scallions, ginger,
    and honey; cover and bring to a boil. In a medium bowl,
    whisk together cornstarch and 1 cup cold water until
    well combined. Whisk cornstarch mixture into boiling
    water mixture until it is the consistency of a light
    gravy. Stir in wine and vinegar; remove sauce from heat.

    Add duck to pot and spoon over sauce, for 3 to 5
    minutes, until very well coated. Remove from sauce and
    hang duck again, in a cool room, over a large bowl for 4

    Set oven to 300ºF/150ºC.

    Fill the drip tray of a vertical poultry roaster with
    water; set in a roasting pan. Place duck on vertical
    roaster and transfer to oven. Roast until duck is
    golden. Take care with duck grease as you roast; if too
    much begins to accumulate in roasting pan, ladle into a
    disposable heatproof container as the duck cooks and

    Meanwhile, prepare frozen steamed rolls according to
    package directions. Quarter white parts of remaining 5
    scallions and cut into 2-inch pieces, reserving green
    parts for another use.

    Thinly slice duck and serve with steamed rolls,
    scallions, and sweet bean or hoisin sauce.

    RECIPE FROM: https://www.marthastewart.com

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