Peking Duck
90 min
Knuspr-Küche
Ingredients
Preparation method
Wash the duck, pat dry, and rub with salt both inside and out. Tie the drumsticks together on the breast with kitchen twine.
Mix honey with 3 tbsp hot water, ginger, and two tsp salt, and evenly coat the duck with 2/3 of this paste. Set aside the remaining paste for now. Then wrap the coated duck in parchment paper and place it in the refrigerator for 6 hours or overnight.
Place a rack on a deep baking tray, slide it into the oven, and preheat everything to 200 °C. Carefully remove the parchment paper from the duck, place the duck on the rack, and fill the deep baking tray with warm water. Then roast the duck for 30 minutes at 200 °C. After 30 minutes of roasting, reduce the oven temperature to 175 °C and let the duck bake for another 45 minutes.
Chef's tip
You should prepare and bake the rolled-out pancake flatbreads immediately so that they don't shrink. While preparing your duck, you can simply keep the finished pancakes warm until serving.