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Ingredientes
- 1 3/4 Tbsp. Salt
- 1/4 tsp Szechuan Peppercorns lb Duck
- 1 can Beer, any kind, 12-ounce
Direcciones
- 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 min or possibly till the salt is slightly browned and the peppercorns faintly smoking. Stir. Cold completely. Rinse and drain the duck. Throw away fat. Rub thorougly inside and out with salt and pepper mix. Wrap in foil and chill 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 possibly on a well ventilated porch.
- Let duck hang for 6-8 hrs or possibly till skin is dry. Line a roasting pan with foil to reflect heat. Place duck breast side down and pour 1/3 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 1 1/2 hours at 400 degrees, then 30 min at 425 degrees and finally another 30 min 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 38 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3056mg | 127% |
| Potassium 25mg | 1% |
| Total Carbs 3.16g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.41g | 1% |
