Peking Duck (picture from National Food Industry)
Source: Madame Wu's Garden
1 ( lb.) duck 1 tsp. salt 8 green onions 2 (1/4 in.) sliced gingeroot 3 tbs. honey 2 tbs. cornstarch 1 can oven-ready biscuits 1 small can plum sauce
A day in advance, clean duck inside & out, dry thoroughly. Season inside w/ salt. Tie together stem ends of 2 green onions, place inside duck cavity w/ gingeroot. Bring edges of tail opening together, stitch w/ a length of fine wire. Attach another wire to neck as a handle. Mix 1 qt. water w/ honey in large wok or small turkey roasting pan, bring to boil. When boiling, stir in cornstarch dissolved in 1/4 cup cold water. Continue to stir to consistency of a thin stream. Lower heat. Holding duck by neck wire, dip into honey mixture 3-4 times to coat on all sides. Remove duck, suspend over container in cool place. Set an electric fan towards duck to help dry the skin. Let duck drip-dry over- night. Next day: preheat oven to 450. Place duck breast side up on flat rack in roasting pan. Roast 30 min.
Reduce heat to 300, turn duck over. Roast 30 more min. Turn duck breast side up again, roast for final 30 min. Remove biscuits from can, divide each biscuit in 1/2. Bring 2 in. water to boil in bottom of steamer. Place biscuits in container above water, cover, & steam 5 min. Thinly slice stems of remaining 6 onions into 2-in. diagonal strips. Divide sliced onion between 4 butter plates, place 1 tsp. plum sauce on each plate. Prepare duck for serving by cutting off drumsticks & wings & placing on platter in position whole duck should be. Carefully slice off all skin pieces of about 1 and 2 inches, lay them aside. Slice same size pieces of meat from bone. Place all carved meat on platter, cover w/ skin pieces on outside to make presentation look like a whole duck. Eat by making sandwich of onion, plum sauce, duck, and skin.
Have a great day.