PEKING DUCK

Preparation Method :

• Choose a fresh duck with neck and skin intact. Wash duck, immerse in boiling water. Lift out and dry thoroughly inside and out. To allow the skin to dry thoroughly.
• Dissolve honey in water and brush skin until completely saturated with honey.
• Hang duck to dry completely for about 6 hours or until the skin is dry and slightly hardened by the honey.
• Mean while prepare Peking doilies and shallot curls. Peel cucumber and cut in half lengthways. Scoop out the seedy center part and cut into strips.
• To separate the skin from the flesh of the duck, insert a straw immediately underneath the skin and blow through it.
• Place duck on a rack over a drip pan. Roast in a 180° C (350° F) oven without basting for 1½  - 2 hours or until skin is browned and crisp.
• With a very sharp knife, slice off skin and cut into squares. Carve meat in thick slices and serve separately during the meal.
• Take a doily and top with one or two pieces of skin, shallot and hoisin sauce.
• Roll doily to eat.