Peking duck

Fairlady
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (6)

1.00 lemon — sliced
1.00 Litres water
45.00 ml honey
45.00 ml soy sauce — dark
150.00 ml wine
2.00 kg duck
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Method:

Place lemon, water, honey, soy sauce and wine in a saucepan and bring to boil. Reduce heat and simmer for 20 minutes. Pour mixture over duck (which has been rinsed, dried and pricked all over with a skewer – this is optional – it speeds the drying process) until completely covered.
Hang duck on a hook suspended over a dish and dry with a hairdryer until skin feels like parchment (or leave to dry overnight).
Roast at 240 ºC for 15 minutes. Reduce temperature to 180 ºC and roast for 1 hour.
Cut skin and meat into pieces and serve immediately with Chinese pancakes (from Chinese delis and supermarkets), cucumber sticks, spring onions and hoisin or plum sauce.



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