Roasted Duck with Orange sauce (Pecking Duck)

Roasted Duck with Orange sauce (Pecking Duck)

Ingredients:

  • 1 whole duck (thawed overnight in the refrigerator)
  • 1 liter of water
  • 3 tablespoons soy sauce
  • 1 lemon (sliced)
  • 3 tablespoons honey
  • 150ml rice wine (Sake or you can use dry vermouth)

Chinese pancakes

  • 280g flour
  • 280-300ml very hot water
  • 2-3 tablespoons of sesame oil

Sweet-spicy orange sauce

  • 4-5 oranges environments (fresh, compote or even jam)
  • 4 cloves of garlic (finely chopped)
  • 1 medium onion medium (finely chopped)
  • 1 tablespoon fresh ginger (grated)
  • 2 tablespoons soy sauce
  • 1/2 teaspoon hot chili sauce

 

Steps:

  1. Wash the duck, clean the excess fat (including the cavity) and the remains of feathers (if needed), and then dry it thoroughly with paper towels.
  2. Bring to a boil the water with the soy sauce, honey, rice wine and lemon, then let it simmer for another 20 minutes over low heat.
  3. Catch the duck with a metal hook from the top.
  4. Keep it over a large bowl and baptize it well with the hot mixture (use the mixture 3-4 times until the entire amount of liquid is completely finished and the duck changes its colour to brown)
  5. Hang it in a dry, cool, well ventilated place and let it be aired for at least 5-6 hours (or even overnight if you have time), turning it occasionally so all parts would be well ventilated.
  6. After the hours spent in the dry climate, the duck will change its texture radically, her skin becoming dry and looking like a plastic or parchment.
  7. Approximately 30 to 40 minutes before taking the duck from the dry place, turn the oven to 240°C.
  8. When the oven has reached 240°C, place the duck on the spike of a roast (if you have something like this in the oven) or with the breast side up on a roast tray with grill (so it won’t stay in the fat that will drain) and place it in the oven.
  9. After 15 minutes reduce the temperature to 180°C and leave the duck in the oven for another 70 minutes (total time in oven 15 + 70min) and then remove and let it rest for 10-15 minutes, covered in an aluminum foil.
  10. For the Chinese pancakes – Pour hot water over the flour and knead it for about 8 minutes, until the dough gets an elastic consistency and a silky surface. Cover with a damp kitchen towel and let it rest for about 30 minutes.
  11. Knead the dough for another 1 min and then roll it into a roll of about 45×2.5cm and cut it into 18 equal pieces (about the size of a ping pong ball).
  12. Put flour on the worktop and paddle, then work with two by two pieces.
  13. Dip the bottom of one of the pieces in sesame oil and then place it over the other, pressing lightly with the palm.
  14. Run the paddle over the two pieces one another until you get a pancake about the size of a CD (attention at the edges, don’t make them too thin otherwise they will stick).
  15. Bake the pancakes in a hot but dry pan until brown spots appear on both sides.
  16. Let them cool slightly, then peel the two pancakes (they will have a browned, dry side and a sticky soft one and because of the sesame oil they will fall slightly from one another).
  17. Keep them covered with a damp cloth to serve them (you can reheat them in the microwave when the duck is ready).
  18. For the orange sauce – Place all the ingredients in a saucepan and leave them for about 20 minutes over medium heat, stirring constantly.
  19. Finally mix them well in blender or with a vertical mixer and eventually give the resulted sauce through a sieve to get a finer texture and let it cool.
  20. After the duck has cooled down (after about 15 minutes) take a sharp knife and try to cut the skin in chunks as large as possible, which then you will cut into strips of about 3-4 cm and place them on a plate.

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