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beijijng roast duck

Beijing Roast Duck

Course Main Dish
Prep Time 2 hours
Total Time 2 hours
Servings 2 people

Ingredients

Ingredients

  • 1 duck
  • 1 orange only use the juice

Seasonings

  • 1 leaf tangerine peel
  • 1 clove garlic
  • 2 slices dried liquourice
  • 1 star anise
  • 2 tbsp maltose
  • 2 tbsp brown sugar
  • 1 tsp rice vinegar
  • 1 tbsp Chinese rice wine

Ingredients for Beijing Duck Wraps

  • 1 cup bread flour
  • 1 cup plain flour
  • 1 cup boiling water
  • 1/3 cup cold water

Instructions

Procedures

  1. Wash the duck and use kitchen napkin to dry the duck and stuff a wine bottle into duck and make it can stand up.
  2. Pour the boiling water on the duck for a few times and leave it on aside.
  3. Use a small sauce pan to cook sugar (the way I prepare this duck preparation is a bit like prepare caramel for cream caramel) and when you cook the sugar use a wooden spoon to gently stir it to help the sugar melt quickly and then add maltose and all the spice into the sauce pan when the sugar turn into a nice caramel colour and start to add a little bit of orange juice, rice wine and vinegar each time (please stand a safe distance as the sugar will splash when you pour the liquid onto it and can be incredibly hot) Make sure the mixture of sugar looks a bit runny but still dense.
  4. Brush the sugar mixture we made in steps 3 on to duck and make sure you brush every inch of the duck skin. Leave it to dry for 1 hour and we brush again. Do this procedure for 3~4 times at least.
  5. Preheat your oven to 240℃ and roast the duck for 20~25 minutes. Make sure you keep an eye on your duck in case it burns. Turn the oven temperature down to 160℃ and roast for another 20~30 minutes (I put a rolling pin into the duck and hang the duck in the oven).
  6. Serve with some Beijing duck wraps (Dan Bings), hoisin sauce, cucumber or any kind of salad leafs you like. I used a bit of watercress as I like the taste of watercress. We also serve the roast duck with spring onion as well but we only use the white part of spring onion. I personally don’t like my duck wrap with spring onion in it because I can’t stand the taste of raw spring onion.

Procedures for Beijing Duck Wraps

  1. Place all the flour into a big mixing bowl and pour 1 cup of boiling water in the flour and use a pair of chopsticks or a spatula to mix them evenly.
  2. Add 1/3 cup of cold water into step 1 and knead the dough by your hands until the dough is smooth.
  3. Leave the step 1 for 15~20 minutes and cover by a wet kitchen napkins.
  4. Use a knife to separate the dough we made into small balls (Depends on what kind of size of pancake you like) and use a rolling pin to roll it to thin and flat.
  5. Heat a non-sticky frying pan with lower heat without oil to bake the pancake until the surface get bubbles and turn it over to bake again. This procedure will take 20~30 seconds for each side.

Recipe Notes

We call the Beijing Duck Wraps Dan Bings in Chinese. They're like a cross between a pancake and a crepe but for simplicity I've just called them Beijing Duck Wraps for this recipe