Peking Duck

1. 1

   1.

2. 2

   Early the Day Before: Rinse duck under running lukewarm water, then drain on a wire rack in the sink.

3. 3

   Meanwhile, bring about 5 quarts cold water to a boil.

4. 4

   Pour the boiling water slowly, in a fine stream, over the duck, on both sides, so the skin becomes almost white.

5. 5

   Drain well, pat skin and body cavity with paper toweling until dry.

6. 6

   Then rub the cavity with salt and sherry.

7. 7

   2.

8. 8

   Rest a large wire cake rack over a medium roasting pan.

9. 9

   Place the duck, breast side down, on the rack.

10. 10

    3.

11. 11

    Refrigerate, uncovered, until early that evening.

12. 12

    4.

13. 13

    Early That Evening: Generously brush the duck with maple syrup.

14. 14

    Refrigerate, breast side up, uncovered, until 5 hours before serving .

15. 15

    5.

16. 16

    Five Hours Before Serving: Preheat oven to 175 degrees.

17. 17

    6.

18. 18

    Remove the roasting pan from the refrigerator and place in the oven for 1 1/2 hours.

19. 19

    Turn oven temp up to 325 degrees and roast duck, breast side down for 1/12 hours, then breast side up again for another 1 to 1 1/2 hours, or until the duck is golden and its skin crisp.

20. 20

    7.

21. 21

    Serve with hoisin and scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.