Title: Grilled Peking Duck
Categories: Chinese Game
Yield: 4 Servings
| 4 | c | Water |
| 1/2 | c | Soy sauce |
| 1/4 | c | Honey |
| 2 | tb | Turmeric |
| 3 | | Garlic cloves; crushed |
| 1 | ts | Ginger, ground |
| 1 | | Duck (5 lb) |
In a wide shallow pan or large deep skillet, combine all ingredients except
the duck. Bring to a boil, then reduce heat to low and simmer five
minutes. Meanwhile, rinse the duck; remove giblets and neck, reserving for
soup. Truss the duck, making a handle of the string. Place the pan with the
hot soy mixture in the sink. Holding the duck by the handle over the pan,
ladle hot soy mixture on all sides until the skin has a "cooked" look. Hang
duck in a cool, airy, breezy place for 4 to 6 hours to dry the skin. Or,
place duck on a wire rack over a pan and refrigerate overnight. Pour
leftover mixture in an oven-proof saucepan. Place duck, breast side down,
in a roast holder inside a deep aluminum foil drip pan. Place pan in the
center of grill; cover and grill for 1-1/2 to 1-3/4 hours using over deep
drip pan containing 1/2" water. Place soy mixture over direct coals and
boil to reduce by half. Strain soy mixture through a fine sieve and serve
with duckling.