Friday, December 19, 2008

Crisp Peking Duck

3:32 PM by Lilian ·
Are you craving for Duck? Here's a simplified version of the famous Peking Duck to try out this Christmas holiday and New Year. This is a version of Kylie Kwong, TV host of Discovery Travel and Living.

I remember when we were having a deliberation on our Provincial Development Plan at Manila, Philippines with former Governor P.T. Murillo, Jr. We had lunch at the chinese restaurant in front of SM Mega Mall and ordered Peking Duck. That was my first time eating a Duck! but i tell you the taste was fantastic - crispy, a little bit of sweetness. You eat the crispy skin with a salad leaf and put some gavy on it. The bone they made soup and they made another dish for the meat which you will eat with a special homemade wholemeal bread. If i have a chance to go back to that restaurant i will still order the same.

Duck are famous with chinese people and they said Peking Duck is a Prosperous Dish for 2009.


1 medium-sized whole duck
3 tsp salt
1/4 tsp pepper
1 1/2 tsp hoi sin sauce
1/4 tsp five spice powder
4 liters boiling water
1 tsp corn syrup (or cooked corn starch)
1 tsp maltose (or honey)
1 tsp white vinegar

  • wash the duck removing all the innards and hang to dry for about 15 minutes
  • marinate by rubbing salt, pepper, hoi sin sauce and five spice powder inside the duck. Place it in the refrigerator for 4 to 6 hours
  • hold duck upright and pour hot boiling water onto its body until it puffs slightly
  • in a bowl, mix corn syrup, maltose and vinegar. Brush the duck with a thin layer of this mixture and hang it in a dry area (with the fan on) for 4 to 5 hours.
  • preheat oven to 200C and roast the duck for 40 min.
  • leave it to rest for 10 min. before caring out slices to serve.
Serves 6


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