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Peking Duck (北京烤鸭)

Name: Peking Duck (北京烤鸭)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 portions
Cuisine: chinoise
Ingredients: 1 piece (1.5-2kg) Whole duck; 3 tbsp Soy sauce; 3 tbsp Honey; 2 tbsp Black vinegar; 20 g Fresh ginger; 4 clove Garlic; 2 piece Star anise; 4 tbsp Hoisin sauce; 8 piece Chinese pancakes; 1 piece Cucumber; 3 piece Scallions; 300 ml Water

A simplified version of the legendary Peking duck: crispy duck with golden, glossy skin, served with pancakes and hoisin sauce.

80 min4 servings450 kcalDifficulty: Medium

Ingredients

1 piece (1.5-2kg) Whole duck
3 tbsp Soy sauce
3 tbsp Honey
2 tbsp Black vinegar
20 g Fresh ginger
4 clove Garlic
2 piece Star anise
4 tbsp Hoisin sauce
8 piece Chinese pancakes
1 piece Cucumber
3 piece Scallions
300 ml Water

Instructions

Step 1
Prepare the marinade by mixing soy sauce, honey, vinegar, ginger, garlic, and star anise in water.
Step 2
Blanch the duck for 3 minutes in boiling water, then dry completely with paper towels.
Step 3
Generously brush the duck inside and out with marinade. Set aside for 30 minutes.
Step 4
Hang the duck or place it on a bowl to allow air circulation. Let dry for 20 minutes at room temperature.
Step 5
Roast at 200°C for 60 minutes, basting with the remaining marinade every 15 minutes.
Step 6
Carve the duck. Julienne the cucumber and scallions. Serve with pancakes and hoisin sauce.

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