PROCEDURE FOR PREPARING PEKING DUCK 

1. If the duck is frozen, thaw it in the refrigerator for one day. 

2. Wash the duck inside and out under cold running water. 

3. Seasoning the duck - Soak with green onion, ginger and oyster sauce for about 6 hours  in the refrigerator. 

4. Hang the duck up in the refrigerator for 3 to 4 hours (the cold air circulation will dry the  skin faster).  Drying in the refrigerator will also maintain the duck temperature at

 41ºF or less. 

5. Pour boiling water over the duck and leave it to dry a little.  Combine honey with 1 cup  of boiling water and pour evenly over the duck.  Repeat this process several times.   Hang the duck again in the refrigerator for up to 4 hours or until the skin is   completely dry. 

6. Roast the duck in the oven at 400ºF until a meat thermometer registers the inside   temperature at 165ºF. 
 

Note: Refrigerator temperature must be below 41º F in order to maintain food temperatures at  41ºF or below.