Thursday, February 17, 2011

Peking Duck Recipes

Cooking Peking Duck properly is something of an art.

First the duck needs to be hung and correctly dried preferably in a natural environment though an electric fan can be used indoors.

Then bring a wok full of water with dissolved corn starch, spring onions, Chinese wine, ginger, honey, and vinegar to the boil. Baste the duck with the liquid and then leave to dry again for a number of hours.

When completely dry, the duck is roasted and turned for about one hour.

Peking duck is eaten with hoisin dipping sauce and small circular Mandarin pancakes or crepes.

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