A Simplified Peking Duck

Yields:	8 servings
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	Preparation	20 minutes
	Cooking	3 hours
	Ready In	6 hours

Ingredients

1	large	duck	giblets removed
1 1/2	tablespoons	cinnamon	ground
1 1/2	tablespoons	ginger	ground
3/4	cup	brown sugar
3/4	cup	red wine vinegar
1	teaspoon	sesame oil
2	teaspoons	peanut oil

Directions

Bring a pot of water, large enough to hold the duck, to a boil.

Remove from heat and plunge duck in the water for 5 minutes.

Remove and pat dry.

Combine the rest of the ingredients in a small saucepan and bring just to the boil.

Off heat, allow mixture to cool to room temperature.

Liberally coat the duck with the mixture and let it sit at room temperature for 3 hours so that the coating dries out.

Place duck on a rack, breast side up in a preheated 350 degree oven for 2- 2 1/2 hours.

Roast until skin is crisp and brown. Check occasionally and regulate temperature so that the coating does not burn.

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Member Review

Jerky Home Style

you might try liquid hickery smoke sold at any food store instead of hickery salt also if you have a older oven with a pilot light that should be enough heat to do the job in 8 hours.

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