Robert Jones shows you how to make the classic recipe Peking Duck. A bit time consuming but not hard to do. This is an authentic Chinese style recipe that produces a wonderful taste and is fun to eat! Surprise your friends and family! ==================== If you would like to show support for this show visit: https://www.etsy.com/shop/Eudaemonius Want this recipe emailed to you instead for easy printing? Just send an email to EudaemoniusMarkII@gmail.com #YourEveryDaySanta #Eudaemonius @Eudaemonius http://eudaemonius.tumblr.com https://twitter.com/Eudaemonius EudaemoniusMarkII@Gmail.com https://www.flickr.com/photos/84904494@N00/sets/ https://www.facebook.com/EudaemoniusMarkII https://www.etsy.com/shop/Eudaemonius Love to hear from you. Questions? Comments? Robert Jones PO Box 353 Santa Barbara, CA 93116 Copyright, 2015 Blue Marble Bounty, Inc. ==================== Peking Duck 1 Duck, 4-5 pounds 5 Star Anise 5 Cloves, whole 1 Orange Peel 1 Cinnamon Stick 5 Sichuan Peppers 5 Salt, kosher 2 Bamboo Skewers, soaked in water Boiling Liquid 1 Gallon Water 1 Orange Peel 5 Star Anise 5 Slices Licorice Root 1 Cinnamon Stick Duck Lacquer 200 Grams Maltose 50 Grams White Vinegar 50 Grams Dark Soy Sauce 100 Milliliters Water 1 Jar Hoisin Sauce 1 Pack Chinese Peking Duck Wraps, or pack of small flour tortillas 1 Bunch Green Onions, sliced thin Place a large pot with 1 gallon or water on to boil. Wash your duck and trim off the outside two knuckles of the duck wings, leaving only the closest one to the body on. Remove any extra fat, giblets or extraneous materials from the duck. Slide your fingers under the skin and loosen it from the body as much as you can on the whole duck. Into the body cavity, add the first set of ingredients on the list under the duck. Using one of the skewers, sew up the body cavity with the spices etc., using spiral motion to get maximum tightness in the closure. Then, do the same for the neck opening if your duck has the neck and head removed. Using string or metal hooks attach to your duck so that it can hang vertically. When your pot of water boils add the second set of ingredients. Allow to simmer for 20 minutes imparting flavor to the water. Turn off the heat and submerge your duck in the water. Move the duck around allowing good coverage . After about 30-60 seconds the skin will tighten. Remove the duck and hang to cool. While your duck hangs, in another pot, add the third set of ingredients. When the maltose is melted and the liquid has reduced slightly it is ready. Using a pastry brush, brush the duck, completely covering head to toe drum stick. Place a fan on the duck and allow to dry for 10 minutes. Repeat this four more times allowing drying time between each application. Allow duck to hang in front of the fan for 6-8 hours. This will dry the duck skin and bring the lacquer to a sheen. Set up a roasting pan with a rack and place 1/4 inch of water in the bottom. Heat your oven to 375F (200C). Place the duck on your roasting rack breast side up, and then into the oven. After 10 minutes, reduce the heat to 325F (160C), and allow to roast for 30 minutes. After 30 minutes flip the duck over and allow it to roast for 30 minutes. Then, after 30 more minutes, flip to breast side up again for the remainder. The duck should be done after 90 minutes total or when the internal temperature reaches 180F (83C). Remove duck from oven and allow it to rest on the counter uncovered for 10 minutes. When ready to serve, slice around the whole duck and remove the crispy skin. Cut the skin into nice strips and set aside. Remove the breasts and other meat, slicing into thin slices. Place all meat onto a warmed serving dish. To serve, heat a skin or tortilla. Smear a teaspoon of hoisin sauce across the tortilla and place some duck meat, a piece of crispy skin and sprinkle with green onions. Consume and enjoy. Serves 6-8.

• published: 07 May 2015
• views: 12