Wednesday, December 05, 2007

This is the one

Gonna try the Peking duck. This is the recipe I will use...Wish me luck
Ummmm I dunno about 8 hrs in the air though.... or the lumpia..maybe I'll make some modification

I got this text from wiki

Fattened ducks are slaughtered, feathered, eviscerated and rinsed thoroughly with water.[7] Air is pumped under the skin through the neck cavity to separate the skin from the fat.[14] The duck is then soaked in boiling water for a short while before it is hung up to dry.[15] While it is hung, the duck is glazed with a layer of maltose syrup, and the innards are rinsed once more with water. Having left to stand for 24 hours,[16] the duck is roasted in an oven until it turns shiny brown.[17]

1 duck (4 to 5 lbs.)
14 c. water
4 tbsp. honey
4 slices ginger, 1/8 inch thick
1/2 c. white vinegar
1/2 c. pale dry sherry
1 pkg. lumpia wrappers
24 pieces green onion stems
2 oz. Chinese parsley
Hoisin and/or lemon sauce (purchased at grocery store)
Rinse duck and pat dry. Put water, honey, ginger, vinegar and wine into a large pot or wok and bring to a boil. Place duck into the pot and ladle boiling liquid above all over it for 2 minutes. Remove duck and pat dry with absorbent paper. Remove scum and fat from liquid and freeze for future use. Air dry in a cool, breezy place for 8 hours, covered with cheese cloth.

Heat oven to 400 degrees. Put duck directly on oven rack, breast side up. On a lower oven rack place a foil lined roasting pan filled with an inch of water to catch the drippings. Roast for 30 minutes then turn on sides and roast each side for 30 minutes. Face breast down and roast back for 30 minutes longer. Steam lumpia wrappers for about 10 minutes, separate and cut into halves.

Remove skin from duck and cut skin with scissors into 1 x 2 inch pieces. Arrange on a heated platter. Don't let juices wet the crispy skin. Cut de-boned duck meat into the same sized pieces as the skin. Place skin, meat, green onion stalks, Chinese parsley and Hoisin or lemon sauce on lumpia wrapper and wrap. Eat as a succulent package.

Here is a gross story from Peking duck..I can't bear it but I wanted to share... read Dec 6th...My Peking duck dinner

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