Peking Duck with Pancakes
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 14 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 duck (s) (farm duck weighing 2.5 kg), well fattened, ready to cook
For the glaze:
- 4 tablespoon honey
- 4 tablespoon soy sauce, dark
- 75 ml sherry, dry or sake
- 0.5 teaspoon ½ ginger, grated fresh root
- 0.5 teaspoon ½ salt
For the dough:
- 300 grams flour
- 250 ml boiling water
- 2 tablespoon oil (peanut oil)
- Plum (n) - dip, sweet and hot
- Sauce (hoisin sauce)
- 1 bunch spring onion (s)
- 1 cucumber (s)
Print Recipe
Pin Recipe Instructions
- Wash the duck inside and out, then pat dry.
- Bring water to a boil in a large saucepan and blanch the duck for 5 seconds.
- Hang to dry on the neck overnight.
- Mix the honey with the soy sauce, the sherry, the ginger and the salt to a glaze and rub the duck inside and out with it.
- Hang on the neck in an airy place to dry for about 3 hours; you can help with a fan.
- If necessary, repeat this procedure again, the duck should look like it has been painted.
- While the duck is roasting, you can meanwhile prepare the pancakes, the dip and the vegetables:
- Clean and wash the spring onions and cut half of them into oblique pieces approx. 3 cm long, the rest in brushes, put the brushes in cold water. Peel, halve and core the cucumber, then cut into approx. ½ cm thick slices and set aside.
- Preheat the oven to 180 ° C and place the duck breast up on a gridiron and slide it onto the middle oven rail.
- Put some hot water in the drip pan - the duck must not come into contact with the water, cook for 90-120 minutes. Halfway through the cooking time, turn the temperature down to 160 ° C, turn the duck so that it is crispy and brown on all sides.
- The duck is done if you prick it with a fork and more little bloody juice comes out.
- Let rest for 15 minutes after cooking.
- Remove the skin and meat from the bones and cut into bite-sized pieces separately, serve on a preheated platter.
- Preparation of pancakes:
- For the pancake batter, sieve the flour into a bowl, pour the hot water over it and knead the batter until it is loose and smooth. Cover with a kitchen towel and let rest for 30 minutes, roll out on a floured board approx. ½ cm thick and cut out cookies with a mold or water glass, approx. 6 cm in diameter. Brush every other cookie with oil and place an uncoated one on top, then roll out from the center with the pasta roll until the pancake is approx. 15 cm in diameter. Do the same with the other dough cookies.
- Heat a pan and bake the pancakes until light brown on both sides without fat, then carefully pull apart again and fold first in half, then in a quarter and keep warm.
- Now place the pancakes on a plate, dip the spring onion brush in the hoisin sauce, unfold the pancake and brush it with it.
- First the skin is eaten, then the meat. Add a piece of skin, spring onion rings and cucumber strips, roll up the pancake, dip into the plum dip and eat with your fingers.
- Rice wine or green tea are recommended as a drink.
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