http://themoonblushbaker.blogspot.com.au/2012/12/yearly-traditions-with-roasted-peking.html
1.8kgs whole duck
Mariande
1tbsp soy sauce
1tbsp maltose
1tsp rice vinegar
2 tsp five-spice powder
1tsp salt
1/2tsp white ground pepper
After marinade rub
1 tsp salt
1 tsp sugar
1 tsp baking powder
Dry duck carefully with paper towels and place on wire rack set in foil-lined rimmed baking sheet.
Spoon marinade mixture over duck and rub over entire surface, making sure to coat all exposed skin and inner cavity.
Combine salt and baking powder in small bowl. Sprinkle evenly over all surfaces of duck.
Refrigerate duck, uncovered, at least 12 and up to 36 hours until surface is completely dry with leathery appearance.
Day of baking
Adjust rack to lowest position and preheat oven to 190c.
Bring 2 litres water to a rolling boil in a large stockpot.
Place duck on wire rack set in sink.
Pour half of boiling water over top surface of duck, making sure to cover skin evenly.
Flip duck and pour remaining boiling water over second side. Allow duck to dry 5 minutes.
Stand duck vertically by inserting wine bottle into cavity and place on wire rack set in rimmed baking sheet.
Roast, rotating after 30 minutes until skin is a deep mahogany, about 1 hour.
Reduce heat to 150c and continue roasting until fat stops dripping from cavity, about 30 minutes longer.
Carefully remove duck from wine bottle can and transfer to cutting board. Allow to rest 10 minutes before carving.
Do not mess with the duck; it is perfect as a whole. Just roast and eat.
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