Peking Duck With Pancakes
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Flour60 g
Lard3180 g
Duck (preferably fresh)3 tsps
Salt1 tsp
White Pepper1.5 tsps
Hoisin Sauce1 tsp
Five Spice Powder1 tsp
Light Corn Syrup1 tsp
VinegarDirections:
1
To make the pancakes: Mix the flour, lard, and hot water together and kneed it into dough
2
Roll it out making the pancakes about 2 millimeters thick, cut out the pancakes in circles 5-inches in diameter
3
Then slightly pan-fry both sides in a hot pan without oil
4
To make the Peking duck: Rinse and pluck the duck and then hang to dry for about 15 minutes
5
Put the salt, pepper, hoisin sauce, and five-spice powder inside the duck to marinate it
6
Then put the duck into the refrigerator for 4 to 6 hours
7
Hold the duck upright and pour the hot boiling water onto its body until it is puffed
8
Combine the corn syrup, maltose, and vinegar
9
Paint the duck with a thin layer of the corn syrup mixture
10
Hang the duck for 4 to 5 hours in a dry area while using a fan to help blow dry it
11
Preheat the oven to 450 degrees F oven and roast the duck for 40 minutes
12
Let meat rest for 15 minutes after cooking
13
Remove the skin and fat layer from the duck
14
Scrape the fat from the skin and cut the skin into thin strips
15
Cut the meat into thin slices
16
Paint a pancake with hoisin sauce
17
Put the skin and meat slices onto the hoisin, top with shredded carrots and scallion slices, and then roll the pancake up
18
Repeat with remaining ingredients