Beijing Roast Duck
Materials:
2250g dressed Beijing duck
10g malt sugar (maltose)
1 dish sweetened soy-bean paste
1 dish Beijing chive sections
lotus leafcakes and hollow sesame seeds buns
Preparations
1. Select a Beijing Duck crammed with whole skin. Pump in air through the opening
cut at the windpipe so as to plump up the duck and disjoin from meat.
2. Cut open the belly and draw, and then insert a 2 inch- long piece of wood
to support the chest bone and to stretch the skin. Hook the duck by the neck,
spread diluted maltose over it. Hang the duck in an airy place to dry.
3. The stuffed duck is hung in the roaster and kettles of hot water are placed
in front to fill out the duck.Proper timing and temperature are important and
the duck is turned often enough to roast them completely and evenly.Roasting
rods may be used if needed.
4. Roast until golden brown. The removed duck looks as though it were lacquered.
5. Lotus leafcakes, hollow sesame seeds buns and seasonings are arranged on
the table before serving.
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