Favorite Chinese Dish: Peking duck

by Molly Matthews

Food is a big part of Irish Luck, Chinese Medicine. sharing Characters in the book came to America to escape starvation and meals brought back the comfort of their homeland. In the book, aromatic Peking Duck is one display in the windows of Chinatown.

Picture from Agricole Hospitality

Picture from Agricole Hospitality


1 whole duck, head on

1/4 cup sugar

1/4 cup salt

1 teaspoon five-spice powder

1 cup molasses

2 cups oil, hot


Fill large pot 3/4 full with boiling water. Preheat rotisserie or oven to 375 degrees. Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color.

Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy.

Bake for 45 minutes or until the skin is reddish brown.

Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve.