• 5 pounds duck
  • 8 cups water
  • 1 slice ginger
  • 1 scallion (cut into halves)
  • 3 tablespoons honey
  • 1 tablespoon white vinegar
  • 1 tablespoon sherry
  • 1 1/2 tablespoons cornstarch (dissolved in 3 tablespoons water<)
  • scallions (for garnish)


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