The Land of Bibble
A New Chapter
Peking Duck
A recipe from St Michael Cooking Library Chinese Cooking Deh-ta Hsiung 1980. Once again a favourite recipe used many times, loved by my children who ask for it as their meal for their birthdays. We cook this every Christmas Eve so we have duck fat for the roasted veggies & spuds. It is a great meal to start the Christmas festivities.
Method 1 - The Duck
- Clean the Duck and then hang it up to dry for 3 hours
- After 3 hours dissolve the sugar and salt in the warm water and rub all over the duck and hang again, this time until the NEXT DAY. ( this completely dries it out)
- To Cook, place the duck on the middle shelf of a preheated oven 200 degrees with a dish of water underneath to catch the fat. Roast for 1 1/4 hours
Method 2 - Putting it all together
- Sift the flour into a bowl
- Carefully pour in the boiling water mixed with 1 tsp of oil, stirring as you pour
- Knead the mixture into a firm dough then divide it into 3 equal portions
- Roll each portion into 3 long sausage shapes and cut into 8 equal pieces
- Using the palm of your hand press each piece into a flat pancake
- Brush one side with oil and place another pancake on top to form a sandwich
- Repeat until you have 12 pancake sandwiches
- Using a rolling pin flatten each pancake into 15cm circle rolling each side gently on a lightly floured surface
- Place an un-greased frying pan over a high heat
- When hot, reduce the heat and add one pancake at a time
- Cook both sides and when cooked peal the pancakes apart
- Keep the pancakes under a damp cloth to prevent drying out
Served with chopped spring onions and cucumber and of course Hoisin sauce
Ingredients
- 1 large duck
- 1 tblsp brown sugar
- 1 tsp salt
- 300ml warm water
Pancake Ingredients
- 450g plain flour
- 300ml boiling water
Pancakes
Hoisin Sauce