Peking Duck In Yellow Bean Sauce
|Oven ready duckling||5 1⁄4 Pound (2.25 Kilogram)|
|Honey/Maltose||30 Milliliter, dissolved in warm water (2 Tablespoon)|
|Warm water/Maltose||1⁄4 Pint (For Honey)|
|For the duck sauce|
|Sesame oil||30 Milliliter (2 Tablespoon)|
|Yellow bean sauce||120 Milliliter, crushed (8 Tablespoon)|
|Light brown sugar||45 Milliliter (About 3 Tablespoon, To Serve)|
|Onions spring||8 , thinly shredded|
|Cucumber||1⁄2 , thinly shredded|
1. Remove any feather studs and any lumps of fat from inside the vent of the duck. Plunge the duck into a saucepan of boiling water for 2-3 minutes to seal the pores. This will make the skin airtight, thus preventing the fat from escaping during cooking. Remove and drain well, then dry thoroughly.
2. Brush the duck all over with the dissolved maltose or honey, then hang the bird up in a cool place for at least 4-5 hours.
3. Place the duck, breast side up, on a rack in a roasting tin and cook in a preheated oven at 200°C/400°F/Gas 6 for 1 1/2-1 3/4 hours without either basting or turning.
4. Meanwhile, make the duck sauce. Heat the sesame oil in a small saucepan. Add the crushed yellow bean sauce and the light brown sugar. Stir until smooth and allow to cool.
5. To serve, peel off the crispy duck skin in small slices using a sharp carving knife or cleaver, then carve the juicy meat in thin strips. Arrange the skin and meat on separate serving plates.
6. Open a pancake on each plate, spread about 5ml/1 tsp of the chosen sauce in the middle, with a few strips of shredded spring onions and cucumber. Top with 2-3 slices each of duck skin and meat. Roll up and eat.