Peking Duck
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Per portion
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For 1 portion
- Peking duck 1 pc wholeOr: Duck½ kg
- Honey¾ tbsp
- Soy sauce¾ tbsp
- Rice vinegar¼ tbsp
- Five-spice powder¼ tsp
- Peking sauceOr: Hoisin sauce35 g
- Mandarin pancakesOr: Spring roll wrappers3 Stk
- Spring onions1 Stk
- Cucumber1 Stk
- Water¼ l
- Iodized salt¼ tsp
Step by step
- 1
Wash duck and pat dry.
- 2
Briefly boil water with ginger and honey, blanch duck in it 30 sec.
- 3
Mix glaze of honey, soy sauce, vinegar and five-spice, rub duck with it.
- 4
Dry uncovered overnight in fridge.
- 5
Roast duck at 180°C approx. 90 min on rack with breast up, brushing with glaze.
- 6
Last 10 min increase to 230°C, skin should become crispy.
- 7
Cut spring onions and cucumber into fine sticks.
- 8
Steam pancakes 5 min.
- 9
Carve duck, arrange skin and meat.
- 10
Brush pancakes with hoisin, roll up skin, meat, onion and cucumber.
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