Peking Duck - Duck
For more information visit the Luv-a-Duck website www.luvaduck.com.au
- 1 Luv-a-Duck whole duck, 2.2kg
- 4 litres water
- 6 tbsp honey or maltose
- 5cm knob of ginger
- 4 tbsp soy sauce
- 125ml rice wine vinegar
- 2 star anise
- 2 spring onions
- 3 garlic cloves
- 24-30 Luv-a-Duck Chinese Pancakes
- 24-30 3-4cm spring onion pieces
- 24-30 3-4cm cucumber pieces
- Luv-a-Duck hoisin sauce
- Inflating duck skin: Remove the extra fat from the duck and dry the cavity. Place the nozzle of a bicycle pump in the neck end between the skin and meat and inflate the skin or blow with your mouth (optional step)
- Glaze: Place the water, honey, ginger wine and vinegar in a wok or large saucepan, bring the water to the boil. Holding the duck by the string dip the whole of the body of the duck in the water and ladle the water over it for 20 seconds.
- To hang: Hang the duck by its neck with meat hooks in front of a fan for 2-3 hours or for 8 hours in a dry well ventilated place to dry the skin.
- To cook: Preheat oven to 190C. Place the star anise, spring onion and bruised garlic clove in the duck cavity. Place duck on a rack inside a baking dish and cook for 1 hour or until skin is crispy.
- To serve: Prepare the pancakes as per instructions on the packet. Slice the duck, cucumber and spring onion. To assemble the pancakes spread a little hoisin sauce over the pancake, place a piece of duck, spring onion and cucumber on the pancake. Roll and enjoy.
- Makes approx 30 pancakes