5 pounds duck
8 cups water
1 slice ginger
1 scallions (cut into halves)
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons corn starch (dissolved in 3 tablespoons water<)
scallions (for garnish)
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1Wash duck in cool water. Wipe dry and tie a string around the neck, then hang duck in a cool, windy place for 4 hours to allow skin to dry.
2Fill large wok with water and bring to boil.
3Add ginger, scallion, honey, vinegar, and sherry; bring to boil.
4Pour in dissolved cornstarch and stir constantly.
5Place duck in large strainer above a larger bowl.
6Scoop boiling mixture all over duck for about 10 minutes.
7Hang duck again in a cool, windy place for 6 hours until thoroughly dry.
8Place duck breast-side up on a greased rack in oven preheated to 350 degrees.
9Set a pan filled with 2 inches of water in bottom of oven for the drippings. Roast for 30 minutes.
10Turn duck and roast 30 minutes more.
11Turn breast side up again. Roast 10 minutes more.
12Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a pre-warmed dish.
13Serve duck hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets.