Peking Duck with Pancakes

Ingredients

• 1.8 kg Peking duck (1 whole Peking duck), ready to cook
• 4 tbsp liquid honey
• 250 g flour
• 1 tsp Baking powder
• flour (for working)
• sesame oil (to drizzle and bake the pancakes)
• 1 stalk leeks
• 0.5 cucumber
• 100 ml hoisin sauce

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash the duck, pat dry, and place in a pot of boiling water. Simmer for about 5 minutes, remove and pat dry. Brush the duck all over with some honey and let rest for about an hour in a cool, dry spot. Brush again with remaining honey. Place the duck on a rack with a fat pan underneath and bake breast-side down in the preheated oven for about an hour.

3. 3.

   For the pancake batter mix flour with baking powder and 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. Then roll out on a floured surface, shape into a log, cut into 16 pieces. Roll each thinly, drizzle a little oil on one flat piece, place another flat piece on top, roll again into thin pancakes. Briefly bake each side in a hot pan with a little oil until bubbles form.

4. 4.

   Take the finished duck out of the oven and let rest briefly. Slice the meat from the breast into thin slices.

5. 5.

   Wash, trim, and cut the leeks into fine strips about 8 cm long. Wash, trim, and slice the cucumber similarly. Place some duck slices on each pancake with a few vegetable strips, drizzle with sauce, and serve.

6. 6.

   Serve any remaining duck meat with various side dishes and sauces as desired.