Grammy's Kitchen
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Peiking Duck

Adapted from SeriousEats.com

Ingredients

For the duck

  • 1 whole duck, about 4 pounds (can be frozen: keep wrapped in plastic while defrosting in cold water)
  • 1/4 cup honey
  • 2 teaspoons soy sauce
  • 2 tablespoons kosher salt
  • 2 teaspoons baking powder
  • One 16-ounce tall boy of beer, emptied and refilled half way with water

Instructions

  1. 1

    Dry duck carefully with paper towels and place on wire rack set in foil-lined rimmed baking sheet. Using fingers or dull handle of a wooden spoon, carefully separate skin from breast meat by inserting fingers through bottom of breasts and slowly working your way up. Be careful not to tear skin. [DO FROM FRONT, THEN FROM BACK, GOING TO HALFWAY POINT EACH TIME]

  2. 2

    Combine maltose and soy sauce with 1 tablespoon water in small microwave-safe bowl. Microwave on high until maltose is softened, about 20 seconds. Stir together mixture with spoon until homogeneous. Spoon mixture over duck and rub over entire surface [FRONT AND BACK], making sure to coat all exposed skin.

  3. 3

    Combine salt and baking powder in small bowl. Sprinkle evenly over all surfaces of duck. Refrigerate duck, uncovered, at least 12 and up to 36 hours [2 DAYS] until surface is completely dry with leathery appearance.

  4. 4

    Adjust rack to lowest position and preheat oven to 350°F. Bring 4 quarts water to a rolling boil in a large stockpot. Place duck on wire rack set in sink. Pour half of boiling water over top surface of duck, making sure to cover skin evenly. Flip duck and pour remaining boiling water over second side. Allow duck to dry 5 minutes.

  5. 5

    Stand duck vertically by inserting beer can into cavity and place on wire rack set in rimmed baking sheet. You may need to break or remove the duck's tail to get it to stand. Roast, rotating after 30 minutes until skin is a deep mahogany, about 1 hour. Reduce heat to 250 and continue roasting until fat stops dripping from cavity, about 30 minutes longer. Carefully remove duck from beer can and transfer to cutting board. Allow to rest 10 minutes before carving.