Peking Duck Part 2

I took the preped duck (see part one) out of the fridge several hours before cooking so it could come to room temperature. The instructions are to cook the duck at 400 F (200 C) for 1.5 hours with out basting or turning. If the skin starts to get too dark, cover it with foil to keep it from browning any further. My oven is convection (do not know how to turn it off) and doesn't pass 350-375 (180) easily so I cooked it at 350. The higher temperature may have sealed the fat better, but the skin was still good.

While the duck was roasting we thinly slice green onions (Chinese onions?) and cucumbers. We put hoisin sauce in a bowl and cut up the thiniest tortillas we could fine. I highly recommend finding the Chinese tortillas. I am sure I have a recipe somewhere, but it is report writing season...
Slice the duck and skin. Put some hoisin on a tortilla, plus some green onion and cucumber then the meat of course. Roll up and enjoy!

Peking Duck- Part 1

Tomorrow I (we- Caroline will join us) are cooking the duck. Today was the prep of the bird.
Ducks (dead and ready to be cooked) are not easy to find here. Tuesday we went to a steack house to order the bird, and Thursday Caroline picked it up. About 40-50 dollars a bird that must be about 2 kilos- and there is a good amount of fat.

I cleaned out the inside- no head, but a heart and liver I think. Cut off the tail and the part of neck that was there. I put those in a pot with water to start the broth. (I try to make broth whenever I have pieces- much nicer than the dry store stuff).

Rinse the duck in water. Then boil a big pot of water. When it is good and boiling, put the duck in there and submerge it for about 2 1/2  minutes. This seals the skin (what ever that means).

Mix 2 tablespoons of honey and 2 tablespoons of water. Dry the duck, after it has cooled, and spread the honey/water mixture all over the bird. Then keep it in a cool dry place for at least 6 hours. Mine is in the fridge.