History of Peking Duck from Beijing

History
Peking duck dates back to the Ming Dynasty, almost 600 years ago. At the time, cooks from all over China came to the capital Beijing to cook for the emperor. It was in those kitchens that the peking duck was created.
With the fall of the Ching Dynasty in 1911, the recipes such as the peking duck were smuggled onto the streets to the masses. This is when it started to become popular. 
Peking duck is characterized by it's thin, crispy skin, with authentic versions serving mostly skin and little meat. The meat is often eaten with onion, cucumber, and sweet bean sauce with pancakes rolled around the fillings. 

Recipe

Prep Time: 30 min Cook Time: 8 hr 20 min Total: 8 hr 50 min

Ingredients

• 1 whole duck 
• 1/4 cup soy sauce
• 1 tsp baking powder
• 2 tbsp rice wine vinegar
• 1 tbsp honey
• Mandarin pancakes
• Hoisin sauce
• 6 scallions, thinly sliced
• 1/2 tsp kosher salt per pound of meat

Instructions

1.  Remove the giblets, neck, and sauce packet from the duck’s cavity.
2. Starting on the cavity side, gently work your fingers under the skin to separate the skin and flesh.
3. Bring a large pot of water to a boil. Set the duck on a rack in the sink and ladle the hot water over the duck to tighten the skin, flipping it halfway through the process.
4.  Prick the skin of the duck all over with the tip of a knife to help the fat drain easily
5.  Combine the soy sauce, rice wine vinegar, and honey in a microwave safe bowl and microwave on high for 15 seconds to liquefy the honey. Stir well to combine the ingredients. Brush the mixture all over the duck.
6.  Combine the salt and baking powder in a small bowl. Mix well and sprinkle the mixture over the entire duck.
7.  Refrigerate the duck uncovered on an elevated rack for at least six hours and up to overnight so that the skin can air dry.
8.   Arrange hot briquets on both sides of the pan. Bring the temperature to about 325°F. If you’re using a gas grill, remove the main cooking grate and place a disposable aluminum pan on one side of the grill directly on top of the burner covers. Replace the main cooking grates and adjust the temperature knobs so that the side containing the aluminum pan is off and the other side is heated enough to maintain a temperature of approximately 325°F on the indirect side.
9.  Place the duck breast side up directly above the aluminum pan. Set the lid on the grill with the top vent fully open.
10.  Allow the duck to roast for approximately 2 1/2 hours until the skin is golden brown and crispy and the internal temperature of the breast has reached 165°F.
11.  Remove the duck from the grill. Wrap the pancakes in a layer of moist paper towels and microwave for 15 seconds to warm them and to make them easier to separate. Thinly slice the duck along with the pancakes, hoisin sauce, and green onion.
12.  Serve.

Analysis

Working with the grill was something that I don't do often, but I think it was good experience. I found I had to let the duck dry up until noon instead of only overnight for the skin to dry up. I personally used less salt than recommended (a few dashes), but I was satisfied with how my duck came out.