Peking duck

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the duck thoroughly, dab dry and rub with salt inside and out. Tie the duck legs on the breast with kitchen twine to shape. Mix honey, three tablespoons of hot water, ginger and two teaspoons of salt. Spread the duck evenly with 2/3 of the paste, wrap in parchment paper and leave to dry in a cool place for five to six hours (preferably overnight). Then place a deep baking tray with a grid on it in the preheated oven (electric cooker: 200 °C / gas: level 3). Place the duck on the rack and fill the fat pan with warm water.

2. 2

   Fry the duck for about 45 minutes. Sieve the flour into a bowl, add sesame oil and 1/4 litre of boiling water and knead the ingredients into a smooth dough. Form dough into a ball and let rest for 30 minutes. Clean, wash and cut the spring onions into five centimetre long pieces. Cut the green pieces into sticks. Cut the white end pieces at one end several times and put pieces in ice water so that the ends bend apart to form brushes. Clean and wash the carrots, cut 2/3 of the carrots into five centimetre long sticks and cut the rest into decorations. Cook the carrots in boiling salted water for five minutes, rinse cold and drain well. Reduce the oven temperature (electric cooker: 175 °C/ gas: level 2) and roast the duck for another 45 minutes. Knead the pancake dough again well, form it into a roll of five centimetres diameter, cut twelve slices. Roll out the slices one after the other on a floured surface to form flat cakes 15 centimetres in diameter and fry them in a hot pan without oil at low heat until light brown on both sides.

3. 3

   Clean and wash the carrots, cut 2/3 of the carrots into five centimetre long sticks and cut the rest into decorations. Cook the carrots in boiling salted water for five minutes, rinse cold and drain well. Reduce the oven temperature (electric cooker: 175 °C/ gas: level 2) and roast the duck for another 45 minutes. Knead the pancake dough again well, form it into a roll of five centimetres diameter, cut twelve slices. Roll out the slices one after the other on a floured surface to form flat cakes 15 centimetres in diameter and fry them in a hot pan without oil at low heat until light brown on both sides. The rolled out flat cakes must be baked immediately to prevent them from shrinking. Keep the pancakes warm. Brush the duck with the rest of the honey mixture and continue to fry (electric oven: 225 ° C/ gas: level 4) for 15 minutes to obtain a crispy skin. Cut the duck meat completely in small pieces from the bones and arrange on a plate with the vegetable sticks. Garnish with remaining carrots, spring onion brushes and coriander. Serve with the pancakes and sauce

4. 4

   The rolled out flat cakes must be baked immediately to prevent them from shrinking. Keep the pancakes warm. Brush the duck with the rest of the honey mixture and continue to fry (electric oven: 225 ° C/ gas: level 4) for 15 minutes to obtain a crispy skin. Cut the duck meat completely in small pieces from the bones and arrange on a plate with the vegetable sticks. Garnish with remaining carrots, spring onion brushes and coriander. Serve with the pancakes and sauce

5. 5

   Tip: At the table, everyone takes a pancake, brushes it with sauce using the spring onion brushes, covers it with some meat and vegetable sticks and rolls it up