Peking Duck

Bring a large pot of water to a boil. Use a knife to scrape any rough patches off the duck’s skin. Remove the innards if necessary, cut off the wing tips, and remove excess fat around the cavity opening. Rinse the duck and blanch in the boiling water for 4 minutes. Remove and pat dry with paper towels.

 

Combine the honey, rice wine, and warm water in a small bowl. Liberally brush several coats of the honey mixture all over the duck. Place the duck upright in a refrigerator and let dry for 6 hours, uncovered -- or speed up this step by drying the duck with a hair dryer (on the cool setting) for 20 minutes. (We developed this shortcut one night when we were running way behind schedule. The results are comparable. However, try to complete this special step before your guests arrive, as you will look silly blow-drying dinner in the kitchen!)

Preheat the oven to 400°F. Place the duck breast side up on a broiling pan and cover loosely with foil to prevent burning. Roast the duck for 1 hour and 20 minutes. Remove the foil and roast for an additional 10 minutes, or until the skin turns a deep orange-brown.

 

Place the green onions and cucumber slivers on a serving plate. Warm the individual pancakes in a dry skillet over high heat for a few seconds and place them on a separate serving plate. Carve the duck with a sharp knife into thin strips and arrange the meat on a platter. Now you are ready to make Chinese fajitas: Roll some of the duck meat, green onions, cucumber, and a smear of Chinese sweet noodle sauce up in a Mandarin pancake, eat, and repeat.

 

Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel Publishing, 2011.