Peking Roast Duck

Préparation

1. 1

   Prepare the duck

   Clean the duck. Separate the skin from the flesh by blowing air between them (use a straw or pump). The skin should detach evenly.

   30 min

2. 2

   Blanch

   Pour boiling water over the hanging duck to tighten the skin. Let dry for 10 minutes.

   15 min

3. 3

   Apply the glaze

   Mix the malt syrup, vinegar and hot water. Brush the duck evenly. Hang it in a cool, ventilated place for 12-24 hours.

   The skin should be taut like parchment before cooking.

   24h

4. 4

   Roast the duck

   Preheat oven to 220°C. Place duck on a rack above a pan of water. Roast 15 min, then lower to 180°C and continue 60-75 min until skin is lacquered and crispy.

   1h30

5. 5

   Carve and serve

   Let rest 10 minutes. Carve into thin slices with both skin and meat. Serve with pancakes, sauce, green onion and cucumber. Each guest rolls their own pancake.

   15 min