Try making Peking-style roasted duck using this recipe that produces the same delicious flavor as the traditional dish but without the need for hanging and in much less time.
Roasted duck
Serves 6
Ingredients
1 5-6 lb duck
4-inch knob of ginger peeled and cubed
9 cloves of garlic, sliced
2 scallion stalks
salt and pepper
Directions
To prepare the duck, preheat the oven to 425 degrees. Pat dry the duck and season the inside carcass with ginger, garlic, and scallion. Tie the wings into the body and generously sprinkle salt and pepper on the outside. Place the duck breast side up inside a roasting pan and roast at 425 degrees for 15 minutes to brown the skin.
Lower the oven temperature to 350 degrees and continue roasting for an additional hour or until the internal temperature (taken at the leg joint) reads 180 degrees. During the last 20 minutes of cooking, spread a hoisin glaze (recipe provided below) generously over the bird with a pastry brush. Let the duck rest for 10 minutes before carving, and serve additional glaze on the side for dipping.
How to prepare Hoisin Glaze Sauce
If you want to add some extra flavor to your duck dish, creating a Hoisin glaze sauce is a great way to do it. To make this delicious sauce, you will need a few key ingredients: two tablespoons of smooth and creamy peanut butter, four tablespoons of savory soy sauce, two tablespoons of sweet honey and tangy rice vinegar, three small minced cloves of garlic for a touch of boldness, two teaspoons of rich sesame oil and finally two tablespoons of fruity plum sauce, and spicy chili sauce to give it a little kick.
To create the sauce, mix all these ingredients in a bowl until thoroughly combined. When your duck is almost done cooking, spread the sauce over the top of the meat, giving it a final 20 minutes to cook and absorb the delicious flavors of the Hoisin glaze sauce.
