Reviews (2) Add Rating & Review 18 Ratings 5 star values: 6 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: Unrated 03/21/2010 great recipe and video demonstration- thanks for sharing such easy and simple way to cook Peking duck. I did it !! and now roasting a goose with the same recipe!!! Martha Stewart Member Rating: Unrated 02/23/2010 Brava Martha! Bravo Tian! It's a delight to see you both. I can just smell that aroma! Brings back great memories of Martha's cooking, and Tian's singing, in Denver years ago. Happy Chinese New Year!
Back to Martha Liao’s Peking Duck All Reviews for Martha Liao’s Peking Duck - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 5097_021010_duck.jpg
Ingredients Ingredient Checklist 1 (4-to-5-pound) fresh or frozen (thawed) Long Island duck 7 scallions, trimmed 2 (1/2-inch thick) slices fresh ginger 1/4 cup honey 2 tablespoons cornstarch 3 tablespoons Shao Hsing (Chinese cooking wine) or dry sherry 1 tablespoon white vinegar 12 to 15 frozen steamed rolls Sweet black bean sauce or hoisin sauce, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 5097_021010_duck.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
5097_021010_duck.jpg
5097_021010_duck.jpg
Ingredients
Ingredients
- 1 (4-to-5-pound) fresh or frozen (thawed) Long Island duck 7 scallions, trimmed 2 (1/2-inch thick) slices fresh ginger 1/4 cup honey 2 tablespoons cornstarch 3 tablespoons Shao Hsing (Chinese cooking wine) or dry sherry 1 tablespoon white vinegar 12 to 15 frozen steamed rolls Sweet black bean sauce or hoisin sauce, for serving
Directions
In a very cool room, tie duck wings together using kitchen twine. In a cool room, hang duck from kitchen twine over a large bowl overnight, about 8 hours.
Fill a large pot with 4 cups water, 2 scallions, ginger, and honey; cover and bring to a boil. In a medium bowl, whisk together cornstarch and 1 cup cold water until well combined. Whisk cornstarch mixture into boiling water mixture until it is the consistency of a light gravy. Stir in wine and vinegar; remove sauce from heat.
Add duck to pot and spoon over sauce, for 3 to 5 minutes, until very well coated. Remove from sauce and hang duck again, in a cool room, over a large bowl for 4 hours.
Preheat oven to 300 degrees.
Fill the drip tray of a vertical poultry roaster with water; set in a roasting pan. Place duck on vertical roaster and transfer to oven. Roast until duck is golden and an instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) reaches 175 degrees. Take care with duck grease as you roast; if too much begins to accumulate in roasting pan, ladle into a disposable heatproof container as the duck cooks and discard.
Meanwhile, prepare frozen steamed rolls according to package directions. Quarter white parts of remaining 5 scallions and cut into 2-inch pieces, reserving green parts for another use.
Thinly slice duck and serve with steamed rolls, scallions, and sweet bean or hoisin sauce.
Reviews (2)
Add Rating & Review 18 Ratings 5 star values: 6 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 03/21/2010 great recipe and video demonstration- thanks for sharing such easy and simple way to cook Peking duck. I did it !! and now roasting a goose with the same recipe!!! Martha Stewart Member Rating: Unrated 02/23/2010 Brava Martha! Bravo Tian! It's a delight to see you both. I can just smell that aroma! Brings back great memories of Martha's cooking, and Tian's singing, in Denver years ago. Happy Chinese New Year!
Reviews (2)
Add Rating & Review 18 Ratings 5 star values: 6 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
Add Rating & Review
18 Ratings 5 star values: 6 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
18 Ratings 5 star values: 6 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
18 Ratings 5 star values: 6 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
5 star values: 6 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 03/21/2010 great recipe and video demonstration- thanks for sharing such easy and simple way to cook Peking duck. I did it !! and now roasting a goose with the same recipe!!! Martha Stewart Member Rating: Unrated 02/23/2010 Brava Martha! Bravo Tian! It's a delight to see you both. I can just smell that aroma! Brings back great memories of Martha's cooking, and Tian's singing, in Denver years ago. Happy Chinese New Year!Martha Stewart Member
Rating: Unrated 03/21/2010
great recipe and video demonstration- thanks for sharing such easy and simple way to cook Peking duck. I did it !! and now roasting a goose with the same recipe!!!
Rating: Unrated
Rating: Unrated 02/23/2010
Brava Martha! Bravo Tian! It’s a delight to see you both. I can just smell that aroma! Brings back great memories of Martha’s cooking, and Tian’s singing, in Denver years ago. Happy Chinese New Year!
All Reviews for Martha Liao’s Peking Duck
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Martha Liao’s Peking Duck
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
