Peking Duck

Angela: "This recipe has one of the most interesting preparation steps we have ever tried - wait till you see the work-in-progress photos! The key to really good Peking Duck is a crispy, sweet skin, and though the steps are a little odd, it's not hard to do. Actually, the most difficult part was getting the rice wrappers to warm without getting stuck together or breaking. I think we will try a different brand next time."

Joe: "We combined recipes from four different Asian cookbooks to create this one. The taste is unbelievably good. It was the perfect meal to celebrate our seventh wedding anniversary on September fifth, and we paired it with a bottle of mellow Malbec."

Ingredients

• 1 4 1/2 to 5 lb duck
• 6 cups boiling water 
• 2 tablespoons honey
• 1 cup hot water
• 2 tablespoons orange peel
• 2 tablespoons red vinegar

• 1/4 teaspoon salt
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon sugar
• 1 medium onion, minced
• 1 clove garlic, minced

• 10 scallions or green onion stalks, julienned
• 1/2 large cucumber, julienned
• 2/3 cup hoisin sauce 
• 2 teaspoons sesame oil 
• Chinese pancakes

Directions
Cut off duck wings at second joint, remove excess fat and any innards, rinse and dry well. Place the duck in a large bowl or pan and pour the boiling water over the bird. Let set for five minutes, then drain, reserving the boiling liquid.

Mix together honey, vinegar, water, and orange peel in a saucepan. Bring to a boil. Remove orange peel and combine with salt, sugar, garlic, onion, and five-spice powder. Add the boiling liquid to the reserved liquid from step 1.

Using kitchen twine, loop under each of the wings so that it holds up the duck for hanging. Tie up the duck in a drafty place, or hang in front of a fan. Place a bowl underneath the bird. (Note: we hung ours from a plant hanger in the living room, but any hook or doorknob will do. Be sure to make your bird pet-proof, if you have pets that love poultry as much as our cats do.)

Pour the liquid over the bird and let it drain into the bowl for about five minutes. Repeat five times. Discard the liquid and let the bird dry for at least 1, preferably 3 hours.

Preheat oven to 350. Take down duck and remove twine. Fill the cavity with the spice mixture. Tie or sew shut, if desired.

Put roasting pan on lower oven rack and fill with 2-3 inches of water. Oil a poultry rack and place in the pan with the bird on top, breast side down. Roast duck for 1 hour, basting occasionally.

Turn duck side up and roast until dark brown, about 25 minutes per pound in total. 

Carve duck into thin slices. Mix hoisin with sesame oil and 1 tablespoon hot water. Heat pancakes or steam them. Serve by spreading hoisin sauce on the pancakes, and laying the cucumber, onions, and duck slices on top, then rolling up the pancake.

Serves 6-8.