Hello Everyone,

Here is a Chinese Recipe:

🇨🇳 Peking Duck

Peking duck is a traditional Chinese dish. This is a simplified version of the dish which is very simple to make. Because the duck needs to hang for at least 24 hours, summer is not a good season to cook Peking duck. Save it for a cold winter day instead.

Ready in: 1h 20 minutes plus 1 day
Servings: 2

Ingredients

Roast Duck

1 Whole Duck (around 1 kilo), dressed and cleaned and patted dry
1 tsp. White Vinegar, for soaking
2 tbsp. Oyster Sauce
1 tsp. Chinese Five Spice Powder
2 tbsp. Maltose (Malt Sugar)
2 tbsp. Boiling Water
1½ tbsp. Chinese cooking Wine
Assembling

10 Moo Shu Pancakes (Peking Duck Pancakes)
2 tbsp. Sweet Bean Sauce
1 tbsp. Sesame Oil
1 Cucumber
2 Leek Onions, White part only

1. Add around 1 teaspoon of white vinegar in clean water and soak the duck for 1 hour. Then prepare lines and tie the ducks from the top of the neck. Hang them on hooks over the sink (or outdoors if you have the possibility, as long as it won't freeze).

2. Mix 2 tablespoons of oyster sauce with ½ tablespoon of Chinese cooking wine and 1 teaspoon Chinese five spice powder. Spread the sauce inside the cavity of the duck.

3. In a small bowl, mix 2 tablespoons of maltose with 2 tablespoons of hot water and ½ teaspoon white vinegar. Then brush the liquid evenly on the duck skin. Wait for 30 minutes and brush again. Then hang the duck again for at least 24 hours.

4. Seal the bottom of the duck with soaked toothpicks.

5. Pre-heat oven to 350° F or 180° C. Place the duck on a baking grill and use a lined baking pan to catch the drops.

6. Roast for 20 minutes. Then turn the duck over and roast the other side for another 15 minutes. Lower the temperature to 250° F or 120° C and continue roasting for 30 minutes. If your bird is bigger than 1 kilo, add another 10 minutes to the cooking time for every half kilo weight addition.

7. Set the oven temperature to 350°F or 180°C again and roast for 6-10 minutes to crisp the skin. Watch carefully at this step and do not let the skin get burnt.

8. Let the duck rest for 30 minutes.

9. Cut cucumber into small strips. Cut the leek onion in half, take the green part out and cut the remaining white part into fine strips.

10. Mix 2 tablespoons of sweet red bean sauce with 1 tablespoon of sesame oil for the sauce.

11. Cut the duck. Firstly cut a line between the breasts. then divide into two parts in the middle. Slice the breast meat with skins on, one by one. You can hand-shred the rest of the meat and leave the leftover bones for a broth.

12. When assembling: Take one pancake and brush around ½-1 teaspoon of the sauce at the bottom of it. Lay a small brunch of shredded onion and cucumber on it. Then place two slices of duck breast in the pancake and roll it up.

Who loves Chinese Food like I do.❤🌰🍒🌮

Have fun trying this recipe out.
All the best,
LuckyEthel (Caroline) ❤😍 🇬🇧