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18 December 2012,22:56 by
J.Sujatha

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PEKING DUCK

Serves :
6

Preparation Time :
1 hour

Cooking Time :
45 minutes

Preparation Method :

  • Lower duck into pan of boiling water, cover, bring to boil, remove from heat; stand 30 minutes.
  • Drain duck, pat dry ,allow to stand at room temperature, uncovered, until cold.
  • Brush duck evenly with combined honey, sherry and vinegar, place on rack over baking dish, refrigerate 20 minutes uncovered.
  • Baste duck again with honey mixture, refrigerate uncovered overnight.
  • Bake in moderate oven 30 - 40 minutes or until duck is golden brown, crisp and tender.
  • Cut cucumber in half lengthways, scoop out seeds, cut cucumber into thin strips; cut shallots into thin strips. Carve duck into thin slices.
  • Dipping Sauce: Combine all ingredients; mix well.
  • Pancakes: Sift flour into bowl, make well in centre, add boiling water and sesame oil all at once, mix to a soft sticky dough.
  • Knead for about 10 minutes until smooth. Cover, rest 15 - 20 minutes. Roll into a sausage shape, cut dough into about 35 pieces.
  • Roll each piece into a disc.
  • Heat a pan, dry fry pancakes on both sides for about 20 - 30 seconds.
  • To serve: Spread hot Pancakes with Dipping Sauce, top with cucumber, shallot and duck, roll and eat.

INGREDIENTS

  • 1 kg duck 
  • 2 tablespoons honey 
  • 2 tablespoons dry sherry
  • 1 tablespoon brown vinegar
  • 1 cucumber, peeled
  • 6 green shallots

Dipping Sauce

  • 1 tablespoon bean sauce
  • 2 tablespoons plum sauce
  • 1 tablespoon light soy sauce 
  • ΒΌ teaspoon Sesame oil

Pancakes

  • 400 grams plain flour
  • 200 ml boiling water 
  • 1 teaspoon Sesame oil

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