|¼ teaspoon||Szechuan Peppercorns|
|1 can||Beer; any kind, 12-oz|
Preheat over to 400 degrees. Place oven rack at middle level Combine the salt and peppercorns in a small skillet and toast over low heat for approximately 5 minutes or until the salt is slightly browned and the peppercorns faintly smoking. Stir. Cool completely. Rinse and drain the duck. Discard fat. Rub thorougly inside and out with salt and pepper mixture. Wrap in foil and refrigerate overnight. Unwrap duck and drain off liquid. Make a long hook from a coat hanger, etc and insert the sharp end into the base of the neck. Hang by a window or on a well ventilated porch.
Let duck hang for 6-8 hours or until skin is dry. Line a roasting pan with foil to reflect heat. Place duck breast side down and pour ⅓ of the beer over it slowly as you rub it into the skin. Turn duck over and pour and rub the rest of the beer over the breast, thighs, legs and wings. Roast 1½ hrs at 400 degrees, then 30 minutes at 425 degrees and finally another 30 minutes at 450 degrees.
NOTES : First made this duck in 1979. This is every bit as good as any Peking duck I have eaten anywhere in the world. The skin is puffed and crispy. Serve with Chinese Pancakes spread with Hoisin sauce and a piece of green onion. PS--makes a terrible mess...but worth it.
Recipe by: The Key to Chinese Cooking..Irene Kuo Posted to TNT Recipes Digest by "tess@..." <tess@...> on May 15, 1998
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