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Peking Duck

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Ingredients

Adjust Servings:
1 (5 lb) duck
2 teaspoons salt
1/3 cup vodka
3 tablespoons honey
3 cups water
6 slices fresh ginger
mandarin pancake
green onion ends sliced to make a brush
hoisin sauce

Nutritional information

1598.2
Calories
1340g
Calories From Fat
148.9g
Total Fat
50 g
Saturated Fat
287.5mg
Cholesterol
1018.9mg
Sodium
10.9g
Carbs
0.3g
Dietary Fiber
9.5g
Sugars
43.9g
Protein
574g
Serving Size (g)
6
Serving Size

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Peking Duck

Features:
    Cuisine:

    The ready instructions says that it will be ready in 16 hours and 30 min. I can't see where it takes this long. I can only see 9 hours and 30 min. What am I missing please help as I want to try this.

    • 590 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Peking Duck, The duck should be carved at the table. First the skin is cut away in thin slices and served with a manderine pancake (see Bergy Dim Sum for recipe), a green onion that has been sliced to make a fan of the end. this is dipped in the hoi sin sauce and is brushed onto the pancake. the onion the skin, afew slivers of cuke are then wrapped in the pancake and eaten. This is the most important course. The duck meat can then be placed on another platter and served with Manderin pancakes or quickly stir fried with red and green sliced peppers and green onions., The ready instructions says that it will be ready in 16 hours and 30 min. I can’t see where it takes this long. I can only see 9 hours and 30 min. What am I missing please help as I want to try this.


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    Steps

    1
    Done

    Wash& Dry the Duck Inside and Out.

    2
    Done

    Rub Salt Into the Cavity.

    3
    Done

    Put Duck on a Large Plate Spoon the Vodka Over the Duck& Rub All Over, Turn the Duck and Make Sure You Rub the Vodka All Over the Bird Leave It For 4 Hours.

    4
    Done

    Dissolve the Honey in the Water and Rub All Over the Duck.

    5
    Done

    Do not Miss Any Area Truss the Bird and Tie a Cord Around It's Neck and Hang It in Front of an Electric Fan Leave It to Dry For at Least 4 Hours.

    6
    Done

    Preheat Oven to 375f.

    7
    Done

    Place the Ginger Inside the Duck.

    8
    Done

    Place Duck on a Rack in a Pan With Water in It.

    9
    Done

    the Duck Must Be Well Above the Water.

    10
    Done

    Cook For 30 Minutes Then Turn Heat Down to 300f Degrees and Continue Roasting For About 1 Hour.

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    Michael Hayes

    Whiskey wizard infusing his dishes with the rich and complex flavors of bourbon.

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