Peking duck - about this recipe
Whilst whole, pre-prepared aromatic or Peking duck can be bought from some supermarkets and Chinese wholesalers such as Seewoo, it's quite fun to prepare one from scratch with a fresh duck. Have a try at this, it's pretty simple to do, and does not involve a bicycle pump, as I saw on one tv program a few years ago!
- 1 Whole duck - plucked and oven ready
- 6 Spring onions - julienned
- 1 cucumber, peeled, de-seeded if you're apt to wind, and julienned.
- 1 lemon
- 3 tablespoons maltose
- 1 tablespoon Chinese red wine
- Crispy duck pancakes or lettuce leaves to roll in
- Hoisin sauce [and if so taken; chili and plum sauce]
- Set a large pan of water boiling, immerse the duck and cook for 5 minutes, stirring frequently Refresh for a minute in a large bowl of cold water
- Allow to drip-dry, ideally by hook-hang or resting on a rack
- Mix 18fl oz (500ml) boiling water with the juice and rind of 1 lemon
- 3 tablespoons maltose and 1 tablespoon Chinese red wine vinegar
- With a cloth, dry the duck inside and out
- Using a pastry or basting brush, paint the marinade all over
- Again, ideally by hanging, leave the duck overnight to dry
- In the hottest oven you can muster, roast the duck for 45 minutes
- Remove from the oven and rest for 10 minutes
- By carving, strip all of the meat and skin from the bird and then, using two forks, shred to smithereens
If you've had this dish before, waste no more, to it and eat. Otherwise, read on; Lay out each pancake as you are ready to eat it; spread a teaspoon of the sauce of your choosing (hosin, chili, plum); add a small portion of cucumber; ditto, spring onions, roll up and eat. Repeat until the duck is no more.
Plum & ginger sauce goes well with Peking duck.