Peking Duck

Ingredients

• 1 duck (approx. 1.8 kg, ready to cook)
• Salt
• pepper (ground)
• 5 tbsp liquid honey
• 50 g red chili peppers
• 2 Garlic cloves
• 30 ml apple cider vinegar
• 1 pinch salt
• 50 g Brown sugar
• 250 g flour
• flour (for dusting)
• 3 tbsp sesame oil (to drizzle and bake pancakes)
• 1 stalk leek

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Wash the duck, pat dry, and place in a pot of boiling water. Simmer for about 4-5 minutes, remove and pat dry.

3. 3.

   Season the inside of the duck with salt and pepper; brush all sides with honey and let rest for about 2 hours in a cool, dry place. Brush again with remaining honey.

4. 4.

   Place the duck on a rack over a baking tray and roast breast-side down for about 40-45 minutes. Flip the duck and roast another 45 minutes.

5. 5.

   For the chili sauce, wash the peppers and cut off the stems. Peel the garlic, roughly cube it, and blend with the peppers in a blender until fine. Add apple cider vinegar, salt, sugar, and about 120 ml water to a pot and bring to a boil. Simmer gently for about 20 minutes, stirring occasionally, until slightly thickened. Pour into bowls and let cool.

6. 6.

   For the pancake dough, knead flour with about 120 ml cold water into a smooth dough that no longer sticks to hands. Cover with a damp cloth and rest for about 20 minutes.

7. 7.

   Shape the dough on a floured surface into a roll and cut into 16 pieces. Roll each piece thinly on a floured surface; drizzle a little oil on one pancake and lay another on top. Roll both again thinly.

8. 8.

   In a pan with a little oil, briefly bake pancakes from both sides until bubbles form.

9. 9.

   Remove the finished duck from the oven and let rest briefly. Slice the breast meat.

10. 10.

    Cut the leek lengthwise in half, wash thoroughly, trim, and slice into long thin strips.

11. 11.

    Layer pancakes with duck slices and leek strips, drizzle with chili sauce, roll, and serve.