Peking Duck

Ingredients

• 1 Ente (ca. 2 kg) Duck
• 2 EL Honey
• 2 EL Rice vinegar
• 1 TL Salt
• 0.5 TL Pepper
• 100 ml Hoisin sauce
• 12 Pancakes
• 1 Cucumber
• 6 Spring onions

Instructions

1. Rinse the duck thoroughly and pat it dry. Remove excess fat and score the skin in a diamond pattern.
2. Bring water to a boil in a large pot. Carefully blanch the duck until the skin tightens. This will help achieve crispy skin later.
3. Mix honey, rice vinegar, salt, and pepper. Rub the duck generously with this mixture and let it air dry in the refrigerator for at least 2 hours, or preferably overnight.
4. Preheat the oven to 180°C (350°F) top/bottom heat. Place the duck on a rack with a drip pan underneath in the oven and roast.
5. After 60 minutes, increase the temperature to 200°C (400°F) and roast the duck for another 30-45 minutes, until the skin is golden brown and crispy.
6. Remove the duck from the oven and let it rest for 10 minutes before carving. In the meantime, cut the cucumber into fine sticks and the spring onions into fine rings.
7. Carve the duck and serve with hoisin sauce, cucumber sticks, spring onions, and warm pancakes.

Nutrition