Name: Roast Duckling on Black Bean Sauce with Peking Pancakes Pt 1
Ingredients: 2 1 1/2 kg Barbary Ducklings; (oven ready); 4 Sage Leaves; Seasoning; 1 tb Red Plum Jam; 1 tb Honey; 1 tb Soy Sauce; 1 tb Water; 1/2 pk Black Beans; (cooked according to; ; packet; ; instructions); 4 Spring Onions; (finely chopped); 1 Red Chilli; (finely chopped); 1 Clove Garlic; (crushed); 1 tb Reduced Duck Stock; 1 tb Olive Oil; 1 tb Sesame Oil; 1 tb Dark Soy Sauce; 1 tb Brown Sugar; Seasoning; 250 g Plain Flour; 250 ml Boiling Water; 2 tb 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)

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Main course, Here’s one , Earlier2	4	servings

INGREDIENTS

2		1 1/2 kg Barbary Ducklings; (oven ready)
4		Sage Leaves
		Seasoning
1	tb	Red Plum Jam
1	tb	Honey
1	tb	Soy Sauce
1	tb	Water
1/2	pk	Black Beans; (cooked according to
		; packet
		; instructions)
4		Spring Onions; (finely chopped)
1		Red Chilli; (finely chopped)
1		Clove Garlic; (crushed)
1	tb	Reduced Duck Stock
1	tb	Olive Oil
1	tb	Sesame Oil
1	tb	Dark Soy Sauce
1	tb	Brown Sugar
		Seasoning
250	g	Plain Flour
250	ml	Boiling Water
2	tb	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	tb	Sesame Oil
1		Piece Stem Ginger; (finely diced)
1	ts	Tomato Puree; (mixed with 2 tsp
		; water)
		Seasoning
1	tb	Brown Sugar
1/2	ts	Salt
1/2	ts	Ground Cinnamon

INSTRUCTIONS

PAINTING GLAZE FOR ROASTING
BLACK BEAN SAUCE
PEKING PANCAKES
HOI SIN SAUCE
CHINESE STYLE POTATO NESTS
Duck
1. 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.
2. 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.
3. Take off the legs at the hip joint. Season. Paint with the glaze. Make a
well flavoured stock with the carcasses.
4. Roast legs in hot oven, - 220ºc / 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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