Orange Peking Duck

Name: Orange Peking Duck
Cook time: 40 min
Total time: 3 1/2 days
Yield: Makes 8 servings
Ingredients: 2 oranges, cut into 1/4-inch-thick rounds; 4 cups water; 3 tablespoons honey; 3 tablespoons dark (black or mushroom) soy sauce; 1 (5 1/2- to 6-lb) fresh Pekin duck (sometimes called Long Island duck), excess fat removed from cavity, rinsed inside and out, and patted dry; 1 tablespoon five-spice powder; 1 tablespoon coarse sea salt; 1 teaspoon coarsely ground mixed or black peppercorns; 2 small oranges, quartered; 6 (1/4-inch-thick) fresh ginger slices

August 20, 2004

Ken Hom likes to dry his duck the traditional way: He hangs it in front of a fan at cool room temperature for 1 day. In keeping with U.S. food-safety standards, we've adapted his technique for the refrigerator, with excellent results. The Pekin (Long Island) duck available in the U.S. has a thicker layer of fat than the French variety, but we were still able to roast away most of the fat layer, leaving mahogany-colored crisp skin.

Active time: 40 min Start to finish: 3 1/2 days

Recipe notes

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