Peking Duck with Pancakes

Ingredients

• 2.5 kg pre-cooked duck (1 pre-cooked duck)
• 3 cm fresh ginger
• 4 Spring Onions
• potato starch
• 1 l peanut oil
• 2 tbsp 5-spice mix (from the Asian store)
• 65 g Sichuan peppercorns
• 25 g black peppercorns
• 3 tbsp cumin
• 200 g coarse salt
• 4 Chinese pancakes (Asian store)
• 60 ml Hoisin sauce
• 20 g spring onion strips

Instructions

1. 1.

   Wash and pat the duck dry. Mix all rub ingredients in a bowl and coat the duck inside and out. Wrap in cling film and refrigerate for 24 hours.

2. 2.

   Brush spices onto the duck as thoroughly as possible. Peel and cut ginger into pieces. Wash, trim, and slice spring onions into ~3 cm lengths. Stuff the duck with ginger and spring onions, place on a heatproof plate. Fill a wok 5 cm high with water and add a suitable steaming basket. Bring to boil, then set the duck with its plate onto the basket. Cover the wok and steam over low heat for 2 hours, skimming off fat and adding water as needed. Remove the duck, discard liquid, remove ginger and spring onions, and let the duck cool completely. It can be stored in the refrigerator.

3. 3.

   Before serving, cut the duck into quarters and coat with potato starch. Heat peanut oil in a wok or deep fryer. When the oil smokes, fry portions of the duck until crispy, about 10 minutes for the breasts. Drain on paper towels. Use a fork to loosen meat from bones. Serve with Chinese pancakes, hoisin sauce, and spring onions.

4. 4.