Peking, Texas Duck

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♼ Recipe origin is unknown. Peking texas duck recipe, recipe Rating: 4.5
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An easy, sweet version of Peking Duck. Use a cleaned bicycle pump to inflate the skin… it’s fun! The skin dries out to become very crispy when you roast it.
Ready in: 11 hours 30 mins

Ingredients

Serves: 4

• 1 (4 pound) duck, rinsed and dried
• 1 gallon water
• 2 tablespoons soy sauce
• 1 garlic clove, minced
• 1 1/2 teaspoons sugar
• 1 tablespoon honey or molasses
• 1 teaspoon salt
• 1/4 teaspoon pepper, or to taste
• 1/2 cup grated ginger toot, or 1 tablespoon powdered ginger

Preparation method

Prep: 30 mins | Cook: 2 hours | Extra time: 9 hours, drying

1. Remove the extra fat from the duck and dry the cavity. Place the nozzle of a clean bicycle pump in the neck end between the skin and meat and inflate the skin or blow with your mouth (optional step). This separates skin from meat to help crisp it later.
2. Place water in a large pan, bring the water to the boil. Holding the duck by a string, dip the whole body of the duck in the water or ladle the water over it for 20 seconds. This helps dry the skin.
3. Place duck on a rack set on a baking sheet in the refrigerator for 8 hours, or in a cool, dry, well-ventilated place, to dry the skin.
4. Combine remaining ingredients in a bowl and brush inside and out over duckling; let stand for 1 hour.
5. Preheat oven to 350 degrees F.
6. Place a pan with 1 inch of water on lower rack of oven to catch drippings. Roast or grill on top rack of oven for 2 hours.
7. When done, let rest 5 minutes, then quarter the duck.