Eat like an Emperor from the Imperial era when you order the peking duck at Pyramid Restaurant and Bar.
Prep Time: 10 hours, 10 minutes
Cook Time: 1 hour, 10 minutes
3 X 3-4 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tbsp. honey
1 tbsp.white vinegar
1 tbsp. sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish
Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl then scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven.
(This is for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.