ROAST DUCK WITH PANCAKES
By Simbooker on the 26th october 2015
Files & Tags: recipes, index, duck, chinese & chinese american, soy sauce, asian
This dish is hugely popular in China Town in the UK. Many people have told me that it is their favourite dish. For many others; it is perhaps the
only duck dish they've ever eaten, or know of.
Files & Tags: recipes, index, duck, chinese & chinese american, soy sauce, asian
This dish is hugely popular in China Town in the UK. Many people have told me that it is their favourite dish. For many others; it is perhaps the
only duck dish they've ever eaten, or know of.
Whether it comes in the Westernised Crispy aromatic form, or the more traditional Peking Duck form found in China, it is simply
one of the greatest dishes in the world.
one of the greatest dishes in the world.
My love for duck is boundless, and even though I am still a relatively new food blogger/writer, I am almost certain I have more recipes for duck than any food blogger out there. I just love duck.
For most people, getting the skin of the duck crispy is the ultimate objective. In traditional restaurants in China, the skin is generally served and not the actual meat. The skin is more important for me, but I serve a little of the meat too, I wouldn't want to let duck go to waste.
I got this particular duck at one of the Asian Supermarkets in China Town. I actually spoke to the supplier of these ducks who told me these are the actual ducks they serve in the restaurants in China Town. The duck meat is served in a Chinese pancake, with spring onions/cucumber and topped with Hoisin Sauce or more traditionally bean paste/sauce. Sometimes plum sauce is used as an alternative here in the UK. I prefer Hoisin Sauce.
ROAST DUCK WITH PANCAKES RECIPE
THE INGREDIENTS
1 WHOLE DUCK
1. Wash and pat dry-REMOVE ANYTHING FROM CAVITY IF NEEDED AND DISCARD
2. Sprinkle the Duck all over with 1 tsb of Salt,
including the cavity,the bottom and the top.
3. Whisk Together: 3 tbs Hoisin Sauce, 1 + 1/2 tbs of Sherry, 3 tsp of Sugar,
3 tbs of Garlic Powder, 3 tbs of Onion Powder, Half 1/2 tsp of Chinese 5 spice powder, 3 tbs of Annatto Oil, At least 4 tbs of Dark Amoy Soy Sauce, 1 tsp Black Pepper, 3 tbs of honey or golden syrup. Pour this into the cavity and add 1 whole garlic sliced down centre and 1 whole onion sliced down centre, seal the cavity to prevent leakage
4. Fan Dry skin for half an hour to 1 hour, then roast in oven for 70 to 90 minutes at 190C-200C GUIDELINE ONLY, as ovens vary. Turn half way-for even cooking on both sides, finishing in extra time skin side up. Let Duck rest for at least half an hour before carving.
1 WHOLE DUCK
1. Wash and pat dry-REMOVE ANYTHING FROM CAVITY IF NEEDED AND DISCARD
2. Sprinkle the Duck all over with 1 tsb of Salt,
including the cavity,the bottom and the top.
3. Whisk Together: 3 tbs Hoisin Sauce, 1 + 1/2 tbs of Sherry, 3 tsp of Sugar,
3 tbs of Garlic Powder, 3 tbs of Onion Powder, Half 1/2 tsp of Chinese 5 spice powder, 3 tbs of Annatto Oil, At least 4 tbs of Dark Amoy Soy Sauce, 1 tsp Black Pepper, 3 tbs of honey or golden syrup. Pour this into the cavity and add 1 whole garlic sliced down centre and 1 whole onion sliced down centre, seal the cavity to prevent leakage
4. Fan Dry skin for half an hour to 1 hour, then roast in oven for 70 to 90 minutes at 190C-200C GUIDELINE ONLY, as ovens vary. Turn half way-for even cooking on both sides, finishing in extra time skin side up. Let Duck rest for at least half an hour before carving.
Serve with Hoisin sauce, scallions/spring onions, and Chinese pancakes. Pancakes can be purchased at most East Asian supermarkets. If the duck is still not crispy enough for your taste, heat up about a quarter of a cup of vegetable oil; and when searing hot, pour it all over the top of the duck.
Feast on the Images Below...
Feast on the Images Below...