Peking Duck

ingredients

• Duck
• Pancake wrapping
• Duck Sauce
• Cucumbers
• Other Assorted Vegetables

preparation

1. Pat dry the duck with kitchen paper to remove any moisture then rub a good layer of fine salt all over.
2. Boil some water in the kettle then gently pour it over the entire duck skin
3. Coat the skin with syrup.
4. Put the duck (over a rack and inside a tray) in the fridge without any cover. Keep it there for 24 to 48 hours. You can shorten the process by blowing cool air at the duck with a fan if available.
5. Stuff the cavity of the duck with the following ingredients: apples, scallions, garlic, star anise, cassia cinnamon and bay leaves
6. Preheat it at 200°C/390°F. If using a conventional oven, increase the temperature to 220°C/425°F.
7. Don’t rush to carve the duck. Let it rest for 15 minutes. Then carve the meat, along with the skin, into small pieces.

Peking duck is the national dish of China. I don't know when it orignated but I love eating it so much as it is delectable and is filled with many great flavours. I would be happy to ask any question that you have about this amazing dish.