Peking Duck with Accompaniments
Ingredients
- For the duck
- 1 kitchen-ready duck leg (about 2.5 kg)
- 3 centimeters fresh ginger
- 4 scallions
- Potato starch
- 1 l Peanut oil
- For the marinade
- 2 Tbsps Chinese 5 spice powder (from the asian grocery)
- 65 grams Szechuan pepper
- 25 grams black peppercorns
- 3 Tbsps Cumin
- 200 grams coarse-grained salt
- For the garnish
- 4 Chinese pancake (from the asian grocery)
- 80 milliliters Hoisin sauce
- 40 grams scallions
Preparation steps
For the duck: Rinse duck and pat dry.
For the marinade: Mix all ingredients for marinage in a bowl. Rub duck inside and outside well. Then wrap in plastic wrap and place for 24 hours in the refrigerator.
Brush the duck to remove as many of the spices as possible. Peel ginger and cut into pieces. Rinse, trim and cut scallions into 3 cm long pieces. Fill the duck with ginger and scallions and place on a steamer plate. Fill a wok with 5 cm (approximately 2 inches) with water and provide with a matching steamer. Bring water to a boil, then put the duck on the plate into the steamer. Cover the wok and steam duck for 2 hours at low heat. Regularly skim fat and add water as necessary to the wok. Lift duck from the wok and remove all liquid. Remove ginger and scallions from the duck then cool completely, then store in the refrigerator.
Before serving, cut duck into quarters and turn in potato flour. Heat peanut oil in a wok or deep fryer. When the oil smokes then fry duck portions until crispy. Cook breasts for about 10 minutes until crispy. Degrease on paper towels. Then using a fork loosen meat from the bones. Serve with Chinese pancakes, dips such as Hoisin sauce and scallions as garnish.
