This recipe is the most authentic and thus time consuming that you’ll find on the subject, but so worth it!
2,5 duckling, preferably fresh
2 scallions (spring onions)
2 slices ginger root
2 tbsp. white wine
1 l. water
25 ml. honey (or maltose)
25 ml. water
2 tbsp. rice winegar
Pancakes (small, thin, special pancakes)
10 scallions / spring onions
sesame seeds (optional)
Wash the duck and pat dry. Tie twine around the duck so that it will hang for drying and for ease of handling.
Bring the water to a boil with the ginger, scallions and wine.
Holding the duck by the twine dip the duck in the water to scald, ladle the water over to ensure that all of the surface has been scolded.
Dry completely and discard the water. When the skin of the duck is thoroughly dry, mix and coat the duck well with the glaze, adding some glaze from time to time.
While the duck is drying, cut the scallions and slash each end crosswise for some pizzazz, place them in ice water to fluff the ends to brushes. Shred the green parts and julienne some cucumber for additional garnish.
Preheat the oven to 200°C
Place the duck on a rack which holds it upright with with a catch basin for the oil (important!).
Roast for 20 minutes and then reduce the oven to 175°C for another hour or so of cooking.
The skin should be a crisp golden brown when done.
Slice of pieces of the skin first. Then slice of pieces of the meat and arrange on platters.
The duck is eaten by placing pieces in a pancake adding Hoisin sauce and garnish and rolling up the pancake to enjoy the combination of crisp skin, savory sauce, and a bite of slightly chewy pancake… Yum!
With Cripsy Duck Pancakes, spring onions, cucumber, Sesame seeds, coriander and Hoisin Saus