Peking Duck

Step 1

Pump air through the neck cavity of the duck, underneath the skin to separate it from the meat. This will make it very crispy. If the wings and feet are attached to the duck, remove them. Wash the duck thoroughly inside out.

Step 2

In a bowl, mix the Marinade ingredients together. Apply the marinade to the inside cavity of the duck and making sure the inside is well coated. Add the slice of ginger and the green onion stock inside as well.

Step 3

Using a skewer, sew up the cavity by holding the skin together on the bottom end and puncture through. Overlap the skin and continue sewing until the cavity is closed up. Refrigerate uncovered for 24 hours.

Step 4

In a pot or big wok, add 1.5 Gallons of water, star anise, and citrus peel. Boil for 15-20 minutes

Step 5

While the water is boiling, in a separate bowl, add the honey, lemon juice, and vinegar and mix with 2 cups of boiling water. Mix thoroughly. Hold the duck over the boiling water pot or wok and ladle the water on the duck for 20-30 seconds. This will tighten up the skin.

Step 6

Next hold the duck over a deep pan or bowl and ladle the glazing mixture over the duck until you have used up all of the glazing. Hang or refrigerate uncovered for a minimum of five hours(24 hours preferably). Help the drying process along by using a fan. The skin should be very dry before roasting. Three hours before cooking, hang the duck somewhere in room temperature and put a fan on it. The duck should be at room temperature before roasting.

Step 7

Roast at 1 hour at 350F