scratchandsniff
Whaddaya lookin' at FOOL!??
My Duck had his neck and face get extra crispy... I wanted to take the head off in the first place, but apparently, you must present the Peking Duck with its head on, or it is considered an insult for the guest. All formality aside,the preparation was not that hard; I found some 'Burnt salt'/Peking Duck spice at my local Asian market, which I rubbed all over the Peking Duck, and I left it uncovered to dry in the refrigerator over night.For the marinade, I used Madame Wongs recipe online, which was Scallions, Ginger, water, Sherry Vinegar, Honey, Sake, and Cornstarch. bring it to a boil, and turn off. I left the Duck inside of the marinade while I went shopping for more food (an hour or so), and though it was a pain in the ass, I tied the neck with a coat hanger to the top Oven rack, as the butt of the animal barely touched the sheet pan on the bottom of the oven. If you cannot make this home-Peking Duck rig, then place the Ducky into a preheated 400F oven on a Sheetpan/wire rack BREAST SIDE UP. Baste the Duck with the marinade every once in a while.After about 45 minutes, the Skin will begin to color, so turn down the oven to 325F, and cook for another 1 hour and a half. Honestly, It was easier than I thought... Sould give it a try again!
Whaddaya lookin' at FOOL!??
My Duck had his neck and face get extra crispy... I wanted to take the head off in the first place, but apparently, you must present the Peking Duck with its head on, or it is considered an insult for the guest. All formality aside,the preparation was not that hard; I found some 'Burnt salt'/Peking Duck spice at my local Asian market, which I rubbed all over the Peking Duck, and I left it uncovered to dry in the refrigerator over night.For the marinade, I used Madame Wongs recipe online, which was Scallions, Ginger, water, Sherry Vinegar, Honey, Sake, and Cornstarch. bring it to a boil, and turn off. I left the Duck inside of the marinade while I went shopping for more food (an hour or so), and though it was a pain in the ass, I tied the neck with a coat hanger to the top Oven rack, as the butt of the animal barely touched the sheet pan on the bottom of the oven. If you cannot make this home-Peking Duck rig, then place the Ducky into a preheated 400F oven on a Sheetpan/wire rack BREAST SIDE UP. Baste the Duck with the marinade every once in a while.After about 45 minutes, the Skin will begin to color, so turn down the oven to 325F, and cook for another 1 hour and a half. Honestly, It was easier than I thought... Sould give it a try again!