Peking Duck recipe

Ingredients:
* A 2.5-pound duck
* 8 cups water
* 1 slice ginger
* 1 scallion, cut into halves
* 3 tablespoons mielmiel

It is the food that bees produce to fill the panels of hives, is a viscous substance, sticky, sweet and depending on the flowers that have been polemics is the predominant flavor.
* 1 tablespoon white vinegar
* 1 tablespoon sherry
* 1 1 / 2 tablespoons maicenamaicena

It is the trade name that has been taken to call the cornstarch. Starch that is stored in tubers, roots and seeds (like cereals) used in food preparations to bind. , Dissolved in 3 tablespoons water
* Chives for garnish

Peking Duck Production:
* Clean the duck. Dry and tie a rope around his neck. Hang duck in cool and ventilated for 4 hours.
* Fill a large wok with water. Bring to the boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to the boil. Pour in dissolved cornstarch. Stir constantly.
* Place the duck in large strainer over a large bowl. Wet with spoonfuls of the mix before the duck for about 10 minutes.
* Hang duck again in cool and ventilated for 6 hours until completely dry.
* Place the duck breast up on a tray greased with oil in a preheated oven at 350 degrees.
* Place a pan filled with 4 cm of water in the bottom of the oven. Roast 30 minutes.
* Turn the roast duck and hold 30 minutes. Turn the duck breast up again. Roast 10 minutes more.
* Use sharp knife to cut off crispy skin. Serve meat and skin immediately in a preheated dish. *

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