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Peking Duck - What's cooking in Sally's kitchen
January 2017
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blueberries4sal
blueberries4sal
blueberries4sal
Thu, Nov. 28th, 2013 01:00 pm
Peking Duck

pekingdk7

Made Peking Duck the other day-- it's a two day affair.

First-- you separated the skin from the body of the duck by either blowing air from a straw, or using your fingers, which I did. Ruptured the skin in a few places and repaired it with toothpick skewers.

Then -- you rub it with a mixture of salt and baking soda and let it sit in the refrigerator for about an hour. Pat all the moisture off and drain out the cavity. Then return to the refrigerator for another two hours.

Ladel the bird with a boiling mixture of 3 tbsps soy sauce, 3 tbsps corn syrup, 2 tbsps of lemon juice and 1/2 cup of sugar. Then return to the refrigerator overnight.

Next day preheat the over to 475º and cook for 15min. then turn down to 350º and cook for another 70-90min. Eat immediately. I served with rice and stir fry vegetables.
pekingdk8

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