Food & Cooking Recipes Dinner Recipes Martha Liao's Peking Duck 3.8 (18) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 1, 2015 Print Rate It Share Share Tweet Pin Email Servings: 4 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 Ingredients 1 (4-to-5-pound) fresh or frozen (thawed) Long Island duck 7 scallions, trimmed 2 (½-inch thick) slices fresh ginger ¼ 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 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. 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. 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. Preheat oven to 300 degrees. 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. 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. Thinly slice duck and serve with steamed rolls, scallions, and sweet bean or hoisin sauce. Rate it Print