Peking roast duck is one of the most popular Chinese dishes. The skin is considered the best delicacy and is cut away to be enjoyed in thin slices. Follow this Peking roast duck recipe and enjoy the meal at home with guests, or for a special family dinner.
3. Roast the duck for 30 minutes in a moderately hot preheated oven (400 degrees Fahrenheit, 200 degrees Centigrade or Gas Mark 6). Lower the heat to 375 degrees Fahrenheit, 190 degrees Centigrade or Gas Mark 5. Roast the duck for an additional 40 minutes, or until it is tender.
4. While the duck is roasting, prepare the scallion (spring onion) brushes. To do this, make some deep cuts across each end of the scallions. Put them in a bowlful of iced water. Leave them until they open. When they have opened, drain them and wrap a thinly cut strip of pepper around the middle of each brush.
5. To serve, cut the crispy skin away from the duck breast, back and sides. Cut it into 2 by 3 inch slices. Put these slices onto a warm serving dish. Now cut the drumsticks and wings off the duck. Slice the meat off the breast and carcass. Arrange it on another serving dish along with the wings and drumsticks.
6. To eat this dish, the diners dip a scallion brush in the hoisin, or bean, sauce. They brush the sauce over a mandarin pancake. Then they place two slices of cucumber and some shredded onion in the middle of the pancake. This is topped off with a slice of the duck meat and a slice of the skin. Then the diners roll the pancake with their fingers and eat them while they are still warm.
Once you know how to make this Peking roast duck recipe it should soon become a firm favorite. It is not just tasty, but fun to eat with others.