The extra step to make the skin extra crispy is well worth it!

Peking Duck
1   5-6 Lb whole duck
10 cups water
1 small piece peeled ginger
1 bunch scallions chopped
1/4 cup honey
2 Tbs white vinegar
1/4 cup sherry
2 Tbs cornstarch dissolved in 3 Tbs water

Boil water, ginger, scallions, honey, vinegar and sherry
whisk in cornstarch

Put Duck in large bowl and ladle boiling water over duck for 10 minutes
Put in fridge uncovered for 4 hours or overnight if possible
(this extra step is worth it for crispy skin

Preheat oven to 375 and roast duck breast side up for 30 minutes
turn duck over breast side down and roast another 15 minutes
Turn duck back over breast side up and roast for 20 minutes until crispy

Plum Sauce
3 cups pitted, chopped plums
1/4 cup brown sugar
1/4 cup rice vinegar
1/4 cup sherry
2 inch piece of peeled ginger cut into thin slices
2 garlic cloves cut into slivers
2 Tbs soy sauce
1 tsp sesame oil

Put all ingredients in saucepan and bring to simmer for 10 mniutes
until slightly thickened

Strain thru cheesecloth pushing all liquid thru with back of large spoon

Serve with Peking Duck
Enjoy!

Recipe courtesy
www.chefmiketucson.com

This entry was posted on Saturday, January 5th, 2013 at 9:29 pm and is filed under Cooking. Tags for this post: Restaurant Consultant Private Chef Recipes Arizona Mike Neylan Tucson. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.