Peking duck in coconut crêpes

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash coriander and shake dry. Wash ducks inside and outside and pat dry. Approx. 3 1⁄2 Mix approx. 2 tsp salt, approx. 2 tsp pepper and approx. 1 tsp paprika.

2. 2

   Season ducks with it inside and outside. Add the coriander with the stems.

3. 3

   Put the ducks on a fat pan (deep baking tray) and roast them in the hot oven for about 3 1⁄2 hours. After approx. 2 hours roasting time, add 1⁄4 l water. Mix soy sauce, maple syrup and lemon juice.

4. 4

   Spread the ducks with it several times during the last hour of the roasting time.

5. 5

   For the crêpes, beat the eggs, 1⁄2 TL salt and 1 pinch of sugar with the whisks of the mixer until foamy. First stir in milk and coconut milk, then flour. Let the dough swell for about 30 minutes.

6. 6

   For the sauce, peel and finely chop the ginger. Bring 5 tablespoons of water to the boil. Stir in hoisin sauce, sesame oil, some chilli sauce and ginger. For the vegetables, clean and wash the cucumber and spring onions and cut into fine sticks or strips.

7. 7

   For the crêpes, heat lard in portions in a small pan (approx. 20 cm Ø). Pour mineral water into the crêpe batter. Bake 20-24 golden brown crêpes one after the other. Place the finished crêpes in the oven (approx. 50 °C).

8. 8

   Remove ducks from the oven and let them cool down briefly. Then remove the skin and cut into strips. Remove meat from the bone and pluck finely. Spread crêpes with hoisin sauce. Cover with vegetables, duck meat and skin and form into bags.

Nutrition Facts

KCAL
840 kcal

CARBS
35 g

FATS
41 g

PROTEINS
78 g