Roast duckling on black bean sauce with peking pancakes pt 1

Yield: 4 servings

Measure Ingredient
2 \N 1 1/2 kg Barbary Ducklings; (oven ready)
4 \N Sage Leaves
\N \N Seasoning
1 tablespoon Red Plum Jam
1 tablespoon Honey
1 tablespoon Soy Sauce
1 tablespoon Water
½ pack Black Beans; (cooked according to
\N \N ; packet
\N \N ; instructions)
4 \N Spring Onions; (finely chopped)
1 \N Red Chilli; (finely chopped)
1 \N Clove Garlic; (crushed)
1 tablespoon Reduced Duck Stock
1 tablespoon Olive Oil
1 tablespoon Sesame Oil
1 tablespoon Dark Soy Sauce
1 tablespoon Brown Sugar
\N \N Seasoning
250 grams Plain Flour
250 millilitres Boiling Water
2 tablespoons Sesame Oil
¼ \N Cucumber; (shredded)
8 \N Spring Onions - shredded; (a heavy based
\N \N ; frying pan or
\N \N ; griddle to cook)
1 \N Clove Garlic; (crushed)
6 \N Finely Sliced Spring Onions
2 \N Red Jalapeno Chillies; (the little fat
\N \N ; ones)
2 tablespoons Sesame Oil
1 \N Piece Stem Ginger; (finely diced)
1 teaspoon Tomato Puree; (mixed with 2 tsp
\N \N ; water)
\N \N Seasoning
1 tablespoon Brown Sugar
½ teaspoon Salt
½ teaspoon Ground Cinnamon

PAINTING GLAZE FOR ROASTING

BLACK BEAN SAUCE

PEKING PANCAKES

HOI SIN SAUCE

CHINESE STYLE POTATO NESTS

Duck

1. Buy the ducklings the day before. Pour boiling water over them to scald them. Tie the legs together with a looped piece of string and hang them up in a cool airy place overnight. This helps the skin to give off its fat and become very crisp.

2. Using a sharp filleting knife, cut down either side of the breastbone, and allowing the knife to slice along the rib cage, take off both breasts.

Make a slit under the fillet and insert a small sage leaf. Season. Set on one side.

3. Take off the legs at the hip joint. Season. Paint with the glaze. Make a well flavoured stock with the carcasses.

4. Roast legs in hot oven, - 220ºc / Gas Mark 7 skin side up until skin is crisp and easily lifts off and the flesh is well done. This will take about 40 to 45 minutes.

Black Bean Sauce

5. Fry the vegetables and the beans in the olive oil.

6. Add duck stock, soy sauce and sugar.

7. Stir in sesame oil.

8. Check seasoning and keep warm.

Peking Pancakes

9. Add boiling water to the flour with 1 tsp of sesame oil. Mix to a dough.

Turn onto a floured surface and knead until smooth. Wrap in cling film and leave to rest for 30 minutes.

10. Pinch off small balls of dough (as big as a walnut) and using the heel of your hand, flatten each piece to a 3 inch dish.

11. Brush with sesame oil. Place a second oiled dish on top, oiled side down (i.e. the two oiled sides together). Dust with flour.

12. Roll out the pair of pancakes to about 5 inches. You will need two continued in part 2

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