An underlooked grape, Albarino is best known from Spain, where it makes wines that are full bodied, aromatic and refreshing. If you like Sauvignon Blanc or Chardonnay, give this a try!
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Have you ever had Peking Duck at a Chinese restaurant? The crispy skin and rich flavor makes this dish unforgettably delicious. This recipe lets you recreate that dish at home with minimal fuss. Traditionally, after you cook the duck, it is cut into pieces, then served with scallions, sliced cucumbers and a plum sauce wrapped in small pancakes. You can use your own favorite sauce and veggies for this recipe, serve it on beans or use any type of wrap. Enjoy!
Combine the sugar, salt and Five Spice mixture together and season the inside of the duck with this mixture. Soften the molasses so it easily spreads and cover the entire skin of the duck with the molasses. Refrigerate the duck, uncovered, 12-24 hours to dry out the surface of the duck.
Fill a large pot with water, and bring to a boil. Place the duck on a wire rack in your sink. Pour half the boiling water over the duck, then flip it over and pour the other half of boiling water over the other side. Let dry for about 10 minutes. After 10 minutes, pat dry and prick the skin all over with a fork.
Place the duck on a rack over a roasting pan and place in an oven preheated to 375ºF. Bake for 30 minutes, then turn the heat up to 500ºF. Cook for an additional 10 minutes until the skin is crispy and reddish brown and the internal temperature reaches 145ºF for medium doneness. Your time may vary based on your oven – be sure the skin is crisp before serving.
To serve, cut into pieces and serve with scallions, sliced cucumbers and plum sauce. Serve in pancakes (or another type of wrap) and enjoy!