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Roast Duckling On Black Bean Sauce With Peking Pancakes P

January 29, 2023

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, - 220Â°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) ---------------------------------------------- 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