Beijing style duck

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   For the duck, remove any offal, neck and duck flare fat from the duck. Wash the duck thoroughly and pat dry. Rub the inside with salt. Mix syrup, soy sauce, 3 tbsp. hot water and 1 tsp. ginger.

2. 2

   Coat duck with 2⁄3 soy syrup, wrap loosely in paper and leave to dry in a cool place for about 2 hours.

3. 3

   Wash the coriander, shake dry and pluck off the leaves. Clean and wash spring onions. Cut off onion green. Add the coriander stems and onion greens to the duck. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: s.

4. 4

   manufacturer). Place the duck on the oven rack with the breast facing upwards. Place the rack on a fat pan (deep baking tray; approx. 32 x 39 cm). Push both into the hot oven. Pour approx. 1⁄2 l warm water into the fat pan.

5. 5

   Roast the duck for about 1 hour.

6. 6

   For the flat cakes, sift 300 g of flour into a bowl. Add 3 tablespoons sesame oil and 1⁄4 l boiling water. Knead with a wooden spoon to a smooth dough. Form into a ball. Let rest for about 30 minutes.

7. 7

   For the filling, cut the rest of the spring onions into thin strips about 5 cm long. Peel the mango. Cut the flesh first from the stone, then into thin strips. Put the sprouts in a sieve, add boiling water and let them drip off.

8. 8

   Reduce oven temperature (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Roast the duck for approx. 1 hour. Knead the flat dough briefly and form into a roll (approx. 5 cm Ø). Cut into 18 slices.

9. 9

   Roll out each slice to a flat cake (approx. 9 cm Ø) on some flour. Coat 9 flat cakes thinly with a little oil. Place the remaining flat cakes on the oiled flat cakes. Then roll out the double pancake thinly (approx. 15 cm Ø).

10. 10

    Fry in a hot pan without oil at low heat until light brown on both sides. Remove and carefully pull apart again. Stack them on top of each other and keep them slightly warm, covered with aluminium foil.

11. 11

    Spread the duck with the remaining soy syrup. Turn up the oven temperature (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Continue roasting the duck for approx. 15 minutes until it is crisp.

12. 12

    Take the duck out, carve and cut it into small pieces. Serve with coriander leaves, vegetable and mango strips, pancakes and hoisin sauce.