Peking Duck

Total Time: 53 hrs Preparation Time: 48 hrs Cook Time: 5 hrs

Ingredients

• Servings: 4
• 1 (5 lb) duck
• 1 tablespoon salt
• 1 tablespoon sherry wine
• 1/4 cup maple syrup
• 1/2 cup hoisin sauce
• 1 bunch scallion, cut up in 2-inch pieces

Recipe

• 1 1. early the day before: rinse duck under running lukewarm water, then drain on a wire rack in the sink. meanwhile, bring about 5 quarts cold water to a boil. pour the boiling water slowly, in a fine stream, over the duck, on both sides, so the skin becomes almost . drain well, pat skin and body cavity with paper toweling until dry. then rub the cavity with salt and sherry.
• 2 2. rest a large wire cake rack over a medium roasting pan. place the duck, breast side down, on the rack.
• 3 3. refrigerate, uncovered, until early that evening.
• 4 4. early that evening: generously brush the duck with maple syrup. refrigerate, breast side up, uncovered, until 5 hours before serving .
• 5 5. five hours before serving: preheat oven to 175 degrees.
• 6 6. remove the roasting pan from the refrigerator and place in the oven for 1 1/2 hours. 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.
• 7 7. serve with hoisin and scallions.