Chef’s Peking Duck recipe. A Peking duck is a Chinese dish consisting of strips of roast duck served with shredded vegetables and a sweet sauce.
- 6 skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 1 cup heavy whipping cream
- 1/2 cup dry white wine
- 6 tablespoons butter
- 1 teaspoon chicken bouillon granules
- 1 teaspoon paprika
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
Rinse duck and pat dry. Put water, honey, ginger, vinegar and wine into a large pot or wok and bring to a boil. Place duck into the pot and ladle boiling liquid above all over it for 2 minutes. Remove duck and pat dry with absorbent paper. Remove scum and fat from liquid and freeze for future use. Air dry in a cool, breezy place for 8 hours, covered with cheese cloth.
Heat oven to 400 degrees. Put duck directly on oven rack, breast side up. On a lower oven rack place a foil lined roasting pan filled with an inch of water to catch the drippings. Roast for 30 minutes then turn on sides and roast each side for 30 minutes. Face breast down and roast back for 30 minutes longer. Steam lumpia wrappers for about 10 minutes, separate and cut into halves.
Remove skin from duck and cut skin with scissors into 1 x 2 inch pieces. Arrange on a heated platter. Don’t let juices wet the crispy skin. Cut de-boned duck meat into the same sized pieces as the skin. Place skin, meat, green onion stalks, Chinese parsley and Hoisin or lemon sauce on lumpia wrapper and wrap. Eat as a succulent package.
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