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Martha Liao's Peking Duck

This traditional Peking duck recipe comes from acclaimed opera singer Hao Jian Tian and Martha Liao, his wife. Also try: Martha Liao's Spring Rolls

  • servings: 4

Ingredients

  • 1 (4-to-5-pound) fresh or frozen (thawed) Long Island duck
  • 7 scallions, trimmed
  • 2 (1/2-inch thick) slices fresh ginger
  • 1/4 cup honey
  • 2 tablespoons cornstarch
  • 3 tablespoons Shao Hsing (Chinese cooking wine) or dry sherry
  • 1 tablespoon white vinegar
  • 12 to 15 frozen steamed rolls
  • Sweet black bean sauce or hoisin sauce, for serving

Directions

  1. Step 1

    In a very cool room, tie duck wings together using kitchen twine. In a cool room, hang duck from kitchen twine over a large bowl overnight, about 8 hours.

  2. Step 2

    Fill a large pot with 4 cups water, 2 scallions, ginger, and honey; cover and bring to a boil. In a medium bowl, whisk together cornstarch and 1 cup cold water until well combined. Whisk cornstarch mixture into boiling water mixture until it is the consistency of a light gravy. Stir in wine and vinegar; remove sauce from heat.

  3. Step 3

    Add duck to pot and spoon over sauce, for 3 to 5 minutes, until very well coated. Remove from sauce and hang duck again, in a cool room, over a large bowl for 4 hours.

  4. Step 4

    Preheat oven to 300 degrees.

  5. Step 5

    Fill the drip tray of a vertical poultry roaster with water; set in a roasting pan. Place duck on vertical roaster and transfer to oven. Roast until duck is golden and an instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) reaches 175 degrees. Take care with duck grease as you roast; if too much begins to accumulate in roasting pan, ladle into a disposable heatproof container as the duck cooks and discard.

  6. Step 6

    Meanwhile, prepare frozen steamed rolls according to package directions. Quarter white parts of remaining 5 scallions and cut into 2-inch pieces, reserving green parts for another use.

  7. Step 7

    Thinly slice duck and serve with steamed rolls, scallions, and sweet bean or hoisin sauce.

Source
The Martha Stewart Show, February 2010

Reviews (2)

  • 21 Mar, 2010

    great recipe and video demonstration- thanks for sharing such easy and simple way to cook Peking duck. I did it !! and now roasting a goose with the same recipe!!!

  • 23 Feb, 2010

    Brava Martha! Bravo Tian! It's a delight to see you both. I can just smell that aroma! Brings back great memories of Martha's cooking, and Tian's singing, in Denver years ago. Happy Chinese New Year!