Home-Cooked Peking Duck
Ingredients:
1 (4 to 5 lb.) duckling, cleaned
Salt and pepper to taste
2 tablespoons regular or dark soy sauce
2 tablespoons hoisin sauce
3 slices fresh ginger, lightly crushed
2 tablespoons hoisin sauce
2 tablespoons dark or regular soy sauce
3 slices ginger, lightly crushed
2 pieces lemon peel, about ½-inch wide
1 green onion, cut into 2-inch lengths
Method:
Prick the duck all over with a fork.
Pat the duck with paper towels to remove excess moisture and grease; season with salt and pepper to taste.
Combine 2 tablespoons soy sauce, 2 tablespoons hoisin sauce and 3 slices ginger; rub inside duck cavity.
Cover duck and refrigerate for at least 2 hours or overnight.
Combine remaining hoisin sauce and soy sauce; blend well and set aside.
Place remaining ginger, lemon peel and onion in duck cavity.
Invert an oven-safe saucer or casserole lid in bottom of an 11x7-inch baking dish.
Place duck, breast side up, on saucer.
Place dish on turntable.
Cook for 15 minutes according to your Advantium model's cooking settings.
Turn duck over after 8 minutes of cooking time.
Pat duck with paper towels to remove excess grease.
Remove from dish.
Place duck on black metal grill tray; brush with reserved hoisin sauce mixture.
Cook for 10 minutes according to your Advantium model's cooking settings or until skin is brown and crisp.
Turn duck over and brush with glaze and drippings after 5 minutes of cooking time.
Let stand 10 minutes.
Carve duck into thin slices.
Cooking Settings:
Advantium:
Settings:
Time:
Tray Type:
Chef's Notes:
The golden, crisp skin of Peking Duck makes the dish distinctive and appealing. Traditionally, Peking Duck is served with thin pancakes or steamed buns and accompanied by hoisin sauce and scallions.