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Almond Trout Peking Duck

Ingredients:

A duck with 5 to 6 pound
8 cups of water
1 scallion which is cut into halves
1 slice ginger
1 tablespoon white vinegar
1 1/2 tablespoons cornstarch which is dissolved in 3 tablespoons water
3 tablespoons honey
1 tablespoon sherry
Scallions for garnish


  1. Clean and dry duck and then tie string around its neck. Hang duck in a cool place for 4 hours.
  2. Boil water in a large wok. Then add ginger, honey, vinegar, scallion and sherry. After that, pour dissolved cornstarch and stir constantly.
  3. Boil duck in the wok with all ingredients for 10 minutes. And hang it again for 6 hours.
  4. Heat duck at the breast side with 350 degrees about 30 minutes.
  5. Then turn the duck and roast the other side for 30 minutes. After that, roast the breast side for 10 minute again.
  6. The duck recipe is served hot with Hoisin sauce rolled in Chinese pancake and decorated with scallion flowerets.