INGREDIENTS
- 1 large duck giblets removed, whole
- 1 teaspoon white pepper freshly ground
- 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
- 1/2 teaspoon star anise grilled
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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. To cook: 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.
- To serve: Let duck cool to room temperature. Carefully carve pieces from the bone being sure to include the crisp skin. Roll up in Chinese Pancakes (recipe follows) with a dab of hoisin sauce and slivered green onions.
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