Peking Duck Country of Origin: China Yield: Serves 4 Prep time: 1 day Total time: 1 day, 2 hours
Ingredients For the duck: 1 whole 2 tbsp 1/2 tsp 2 tbsp
Duck Maltose White vinegar Hot H2O
Additional Ingredients: 1 whole Cucumber 2 whole Leek onions 2 tbsp Sweet bean sauce 200 g Flour 1/8 tsp Salt 32 tsp Hot H2O 1 tsp Oil
Directions 1. Select an Anas platyrhynchos domesticus with leaner meat. 2. Brush the duck’s epidermis with a solution of maltose, hot H2O, and white vinegar. 3. Study for the USA Biolympiad for 30 min. 4. Come back and brush the skin again. 5. Let dry for 1 day. 6. Roast according to this procedure: a. 20 min at 180°C. b. Turn over and 20 min at 180°C. c. 30 min at 120°C, or until the skin is crispy. 7. Slice the meat. 8. Make Peking Duck pancakes: a. Mix flour, salt, and hot H2O b. Knead the dough 18
