You can serve crispy duck in all sorts of ways. At Orient Fusion we slice it thinly and serve the meat and skin together.
TO DRINK: De Grendel Pinot Noir 2006, with sweet fruit character and soft, well integrated tannins.
Peking crispy duck
- 2,5kg duck
- 6 garlic cloves, chopped
- 4cm fresh ginger, chopped
- 2 spring onions, chopped
- 15ml (1 tbsp) malt sugar or honey
- 15ml (1 tbsp) cornflour
- 10ml (2 tsp) white vinegar
- 15ml (1 tbsp) sherry
- 30ml (2 tbsp) hoisin sauce
- 15ml (1 tbsp) peanut butter
- 15ml (1 tbsp) sesame oil
- 10ml (2 tsp) sweet tien mien sauce
- 15ml (1 tbsp) Chinese yellow wine
- 20 mandarin pancakes, to serve
- 6 spring onions, cut into thin strips, to serve
- ½ a cucumber, cut into thin strips, to serve
Clean the duck and wipe dry. Mix together the garlic, ginger and spring onion and coat the inside of the duck well with this mixture. Tie a string around the neck.
Boil 4 litres of water in a large pot or wok. Dip the entire duck into the boiling water, turning it for about 40 seconds so that all sides are evenly blanched. Repeat this 3 times.
Remove the duck from the water and hang in a cool, well-ventilated place for about 4 hours.
Mix together the sugar (or honey), cornflour, vinegar and sherry, adding a little boiling water to form a smooth paste. Brush the duck all over with this mixture and leave hanging for another 6 hours, then apply a second layer of sauce coating.
Preheat the oven to 230°C.
Roast the duck on a rack, breastside up, for 10 minutes.
Turn the duck over and roast for another 10 minutes.
Reduce the temperature to 180°C. Roast breast-side up for 20 minutes.
Reduce the temperature to 120°C, turn the duck over again and roast for 10 minutes.
Increase the heat to 230°C. Roast the duck until the skin is nicely crispy, about 10 minutes on each side. Once the skin is a rich red-brown, remove from the oven and allow to rest.
For the sauce, combine everything.