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Peking Duck 101

Chef: Simon Bryant

Degree of difficulty: Low

Choose a peking duck, not a Muscovy.

Scrape out the innards through the backside.

Rub into the interior cavity, thigh crevices and breastplate, 1 tablespoon of salt per kilo of duck. Pat it dry. Into the cavity, put 2 or 3 star anise, some spring onions tied in knots, 1 piece of dried mandarin peel, 1-tablespoon hoisin sauce and some ginger.

Use a satay stick to seal up the back end, weaving in and out like doing blanket stitch.

Dip into a big pot of boiling water. Then, you’ll need 2 people and a bike pump to release the skin from the flesh.

Using your fingers, guide the pump between the skin and the neck and push the pump down to the chest.

One person holds the neck skin around the pump to seal it, while the other pumps and massages the skin.

After the skin is released, tie the duck with a piece of string, put into a pot of water and tie around the neck.

Dip into a bowl of equal parts maltose (or honey) and vinegar.

Roll it around until it is coated and then hang to dry.

Cook in a 200 degree oven (40 mins if you want a pink duck, longer if you prefer).


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Last Updated: 21/08/2006 2:53:00 PM ACST
Originally published: 21/08/2006

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