| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Main course | 4 | Servings | |
INGREDIENTS
| 2 | 1 1/2 kg Barbary Ducklings | |
| oven ready | ||
| 4 | Sage Leaves | |
| Seasoning | ||
| 1 | T | Red Plum Jam |
| 1 | T | Honey |
| 1 | T | Soy Sauce |
| 1 | T | Water |
| 1/2 | Black Beans, cooked | |
| according to | ||
| packet | ||
| instructions | ||
| 4 | Spring Onions, finely | |
| chopped | ||
| 1 | Red Chilli, finely chopped | |
| 1 | Clove Garlic, crushed | |
| 1 | T | Reduced Duck Stock |
| 1 | T | Olive Oil |
| 1 | T | Sesame Oil |
| 1 | T | Dark Soy Sauce |
| 1 | T | Brown Sugar |
| Seasoning | ||
| 250 | g | Plain Flour |
| 250 | Boiling Water | |
| 2 | T | Sesame Oil |
| 1/4 | Cucumber, shredded | |
| 8 | Spring Onions – shredded, a | |
| heavy based | ||
| frying pan or | ||
| griddle to cook | ||
| 1 | Clove Garlic, crushed | |
| 6 | Finely Sliced Spring Onions | |
| 2 | Red Jalapeno Chillies, the | |
| little fat | ||
| ones | ||
| 2 | T | Sesame Oil |
| 1 | Piece Stem Ginger, finely | |
| diced | ||
| 1 | t | Tomato Puree, mixed with 2 |
| tsp | ||
| water | ||
| Seasoning | ||
| 1 | T | Brown Sugar |
| 1/2 | t | Salt |
| 1/2 | t | Ground Cinnamon |
INSTRUCTIONS
Duck Buy the ducklings the day before. Pour boiling water over them to scald them. Tie the legs together with a looped piece of string and hang them up in a cool airy place overnight. This helps the skin to give off its fat and become very crisp. Using a sharp filleting knife, cut down either side of the breastbone, and allowing the knife to slice along the rib cage, take off both breasts. Make a slit under the fillet and insert a small sage leaf. Season. Set on one side. Take off the legs at the hip joint. Season. Paint with the glaze. Make a well flavoured stock with the carcasses. Roast legs in hot oven, - 220°c / Gas Mark 7 skin side up until skin is crisp and easily lifts off and the flesh is well done. This will take about 40 to 45 minutes. Black Bean Sauce 5. Fry the vegetables and the beans in the olive oil. 6. Add duck stock, soy sauce and sugar. 7. Stir in sesame oil. 8. Check seasoning and keep warm. Peking Pancakes 9. Add boiling water to the flour with 1 tsp of sesame oil. Mix to a dough. Turn onto a floured surface and knead until smooth. Wrap in cling film and leave to rest for 30 minutes. 10. Pinch off small balls of dough (as big as a walnut) and using the heel of your hand, flatten each piece to a 3 inch dish. 11. Brush with sesame oil. Place a second oiled dish on top, oiled side down (i.e. the two oiled sides together). Dust with flour. 12. Roll out the pair of pancakes to about 5 inches. You will need two continued in part 2
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Nutrition (calculated from recipe ingredients)
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Calories: 1727
Calories From Fat: 1089
Total Fat: 122.9g
Cholesterol: 407.7mg
Sodium: 5258.8mg
Potassium: 463.8mg
Carbohydrates: 77.4g
Fiber: 5.2g
Sugar: 13.3g
Protein: 86.3g