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Peking Duck
November 28, 2009

I have never made peking duck; however i tried it when friends and family came over (guinea pigs). I didn't have a steamer but I had a roasting pan with holes on top as well as a rack that went with it on top. I poked holes in the duck with the fork after I had it sit with the spice marinade overnight. I did place green onions and a chopped garlic clove in the cavity. I placed water in the bottom of the pan and cooked with foil cover at 375 degrees in convection oven for an hour. I drained the fat and then placed it back on the rack with foil. At this point I basted it with the soy/honey every half hour. (still returned foil on top) I tried to turn up to 475 but smoking and too hot. Turned it down to 400 and continued cooking, basting with the sauce every 20 minutes. It did get a bit darker and not too fatty. I turned on broiler for about 5-10 minutes to make skin crispier. Delicious. Friend who doesn't like duck and had tried peking duck before truly enjoyed it. I doubled the sauce recipe but used plum sauce instead of jam and used mango chutney (did chop up the bigger chunks). Delicious. First time making duck. Definitely a hit. Will make again. Took approximately 2 1/2 hours to cook.

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