Duck Beijing style

Name: Duck Beijing style
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 duck ready to cook (approx. 2 kg); 7-10 Tbsp Salt; 5 TABLESPOONS treacle; 4 TABLESPOONS Soy sauce; 1 TEASPOON Ginger powder; 1 collar Coriander; 1 collar Spring onions; 300 g Flour; 3 TABLESPOONS Sesame Oil; 500 g Carrots; 150 g Bean sprouts; 200 ml Hoisin sauce; 7-10 Tbsp Oil; 7-10 Tbsp Flour; 7-10 Tbsp parchment paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

1 duck ready to cook (approx. 2 kg)
7-10 Tbsp Salt
5 TABLESPOONS treacle
4 TABLESPOONS Soy sauce
1 TEASPOON Ginger powder
1 collar Coriander
1 collar Spring onions
300 g Flour
3 TABLESPOONS Sesame Oil
500 g Carrots
150 g Bean sprouts
200 ml Hoisin sauce
7-10 Tbsp Oil
7-10 Tbsp Flour
7-10 Tbsp parchment paper

Directions

1
Wash the duck thoroughly, dab dry and rub with salt inside and out. Mix syrup, soy sauce, 3 tbsp. hot water and ginger. Spread the duck evenly with 2/3 of the paste, wrap in parchment paper and leave to dry in a cool place for about 2 hours
2
Wash the coriander, shake dry, cut the leaves from the stems. Clean and wash the spring onions and cut off the dark green. Add the coriander stems and spring onion green to the duck. Put a deep fat pan with a grid on it into the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer). Place the duck on the grill and fill the fat pan with warm water. Fry the duck for approx. 1 hour
3
For the pancakes, sift flour into a bowl, add sesame oil and 1/4 litre of boiling water and knead the ingredients into a smooth dough. Form the dough into a ball and let it rest for about 30 minutes. Cut spring onions into pieces about 5 cm long. Cut into strips. Peel carrots and cut them into sticks of about 5 cm length. Wash the sprouts and drain well. Reduce the oven temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) and continue roasting the duck for about 1 hour.
4
Knead the pancake dough again well, form it into a roll (approx. 5 cm Ø) and cut it into 18 slices. Roll out the slices one after the other on a floured surface to a flat cake (approx. 9 cm Ø). Spread half of the pancake thinly with oil. Place the remaining flat cakes on the oiled ones and roll out thinly (approx. 15 cm Ø). Fry in a hot pan without oil at low heat until light brown on both sides. Remove the flat cakes, pull them apart again and keep them warm
5
Brush the duck with the remaining syrup mixture and continue to cook (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for approx. 15 minutes. Cut the duck meat completely in small pieces from the bones and arrange on a plate with the vegetable sticks. Serve with the pancakes and hoisin sauce
6
waiting time approx. 2 hours
7
in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer)