Last November I decided to make ‘Peking Duck’ which took me like 2 days! I had to marinade it over night, pumped some air to separate the skin, then coat it with some sweet boiling water and then let it dried for 5 hours. Turned out great but boy it took me forever to make.
So I decided to try roasting duck again using similar ingredients without the excessive hours. Turned out pretty nice.
Duck: Stuff the duck with five spice powder, hoisin sauce, garlic powder, white pepper, a couple of spring onions and half an orange (optional).
Using an air pump of some sort, pump air into the duck from the neck (optional).
Let it rest in the fridge for 1 hour.
In a pot, add in a few star anise, a cinnamon stick, honey, oranges and Maltose (optional – I didn’t have any this time round) and water. Once boiled, using a ladle ‘bath’ the duck. Yup. Pretty much you’re taking the duck for a bath in boiling hot water. Coat the duck with as much of the liquid as possible and let it dry for about 15 minutes. I let it dried near the aircon. Not sure if it made much difference.
Place it in the oven on 180 degrees for 45-1hour (depends on the size of the duck).
Pancake: 2 cups of plain flour, a pitch of salt, 1 cup of boiling water. Mix together quickly with a fork then knead with your hands (careful, it’ll be hot).
Divide flour into balls – roughly 25-30grams each. Add sesame oil to one side of a ball and place it on top of another and using a rolling pin, flatten the 2 flour balls. Repeat for the rest. (I might need to do a short video for this).
Place the pancake (2 in 1) on a very hot pan with no oil. Let it cook for a minute and a half and flip on the other side for another minute and a half. Repeat for the rest.
In the photo above, I actually used 1 cup of plain flour and 1 cup of whole meal flour (ran out of plain flour). The texture was a bit more dry and not as chewy.
Serve: Cut fresh cucumber and spring onions into thin slices as per above photo and serve with hoisin sauce. What I usually do is mix hoisin sauce with boiling water to thin it out a bit or cook it in a saucepan with water. Sometimes you may need cornflour to thicken the sauce again if it’s to watery.
Here’s a photo of the BF slicing the duck for me since I’m pretty bad with knives.