Culinary Adventure: Recipes From Around the World
China Peking Duck
Carefully add whole duck to a large pot of boiling water. Remove as soon as the skin changes color, 5 to 8 minutes. Sprinkle the inside of the duck with sugar, salt and 5-spice powder. Rub the skin of the duck with molasses.
Truss the duck with string and hang in an airing place for 2 hours or fill an empty can (pop or beer can) half way full with water. Set can in a 13 x 9 cake pan, or other baking pan with sides. Position duck on top of can, place pan and duck in the refrigerate overnight. Do not cover the duck. This method will dry out the skin of the duck and allow the skin to become crisp. Drain any juices that accumulate in the pan.
Preheat oven to 350º Remove duck and pan from refrigerator.
Bake for 1 hour and 30 minutes and/or until the skin is dark reddish brown. Remove from oven. To increase crispiness, before serving, pour hot oil over duck, optional.
Thinly slice the skin and meat from the duck. Serve wrapped in mandarin-style pancakes with scallions, cucumber and plum sauce.