MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Martha Liao's Peking Duck
Categories: Poultry, Herbs, Wine, Sauces
Yield: 4 Servings

5 lb Long Island duck
7 Scallions; trimmed
2 sl (1/2") fresh ginger
1/4 c Honey
2 tb Cornstarch
3 tb Shao Hsing or dry sherry
1 tb White vinegar
12 To 15 frozen steamed rolls
Sweet black bean sauce or
- hoisin sauce; for serving

In a very cool room, tie duck wings together using
kitchen twine. In a cool room, hang duck from kitchen
twine over a large bowl overnight, about 8 hours.

Fill a large pot with 4 cups water, 2 scallions, ginger,
and honey; cover and bring to a boil. In a medium bowl,
whisk together cornstarch and 1 cup cold water until
well combined. Whisk cornstarch mixture into boiling
water mixture until it is the consistency of a light
gravy. Stir in wine and vinegar; remove sauce from heat.

Add duck to pot and spoon over sauce, for 3 to 5
minutes, until very well coated. Remove from sauce and
hang duck again, in a cool room, over a large bowl for 4
hours.

Set oven to 300ºF/150ºC.

Fill the drip tray of a vertical poultry roaster with
water; set in a roasting pan. Place duck on vertical
roaster and transfer to oven. Roast until duck is
golden. Take care with duck grease as you roast; if too
much begins to accumulate in roasting pan, ladle into a
disposable heatproof container as the duck cooks and
discard.

Meanwhile, prepare frozen steamed rolls according to
package directions. Quarter white parts of remaining 5
scallions and cut into 2-inch pieces, reserving green
parts for another use.

Thinly slice duck and serve with steamed rolls,
scallions, and sweet bean or hoisin sauce.

RECIPE FROM: https://www.marthastewart.com

Uncle Dirty Dave's Archives

MMMMM

... "A man's silence is wonderful to listen to." -- Thomas Hardy
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)