INGREDIENTS

INSTRUCTIONS

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 minutes or until the salt is slightly browned and the
peppercorns faintly smoking. Stir. Cool completely. Rinse and drain the
duck. Discard fat. Rub thorougly inside and out with salt and pepper
mixture. Wrap in foil and refrigerate 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 on a well ventilated porch.
Let duck hang for 6-8 hours or until 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
hrs at 400 degrees, then 30 minutes at 425 degrees and finally another 30
minutes 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.
Recipe by: The Key to Chinese Cooking..Irene Kuo
Posted to TNT Recipes Digest by "tess@shore.intercom.net"
<tess@shore.intercom.net> on May 15, 1998

A Message from our Provider:

“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”