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1
Preheat over to 400 degrees.
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2
Place oven rack at middle level Combine the salt and peppercorns in a small skillet and toast over low heat for approximately 5 min or possibly till the salt is slightly browned and the peppercorns faintly smoking.
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3
Stir.
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4
Cold completely.
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5
Rinse and drain the duck.
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6
Throw away fat.
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7
Rub thorougly inside and out with salt and pepper mix.
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8
Wrap in foil and chill overnight.
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9
Unwrap duck and drain off liquid.
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10
Make a long hook from a coat hanger, etc and insert the sharp end into the base of the neck.
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11
Hang by a window or possibly on a well ventilated porch.
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12
Let duck hang for 6-8 hrs or possibly till skin is dry.
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13
Line a roasting pan with foil to reflect heat.
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14
Place duck breast side down and pour 1/3 of the beer over it slowly as you rub it into the skin.
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15
Turn duck over and pour and rub the rest of the beer over the breast, thighs, legs and wings.
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16
Roast 1 1/2 hours at 400 degrees, then 30 min at 425 degrees and finally another 30 min at 450 degrees.
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17
NOTES : First made this duck in 1979.
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18
This is every bit as good as any Peking duck I have eaten anywhere in the world.
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19
The skin is puffed and crispy.
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20
Serve with Chinese Pancakes spread with Hoisin sauce and a piece of green onion.
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21
PS-makes a terrible mess...but worth it.
