Peking Duck

For the Peking duck, wash the duck well inside and out the day before and dab dry with kitchen paper. For the marinade, mix all the ingredients together and brush the duck well inside and out. Wrap in plastic wrap and marinate overnight in the refrigerator. The next day, unwrap the marinated duck from the foil, place it on a grill rack and slide a baking tray filled with a little water or a drip pan underneath. Roast in a preheated oven at 250 degrees for 20 minutes initially, then reduce the heat to 150-160 degrees and roast for 1 more hour. Remove the duck and keep warm. Pour the roast residue into a pot, bring to a boil and reduce by half. Brush the duck heavily with it and roast under the grill coil (or at very high top heat) for another 10 minutes until crispy. In the meantime, cut the spring onions lengthwise into fine strips. Carve the finished roasted Peking duck, remove the meat and cut into fine slices or strips. Arrange on a warmed plate. Arrange scallions and prepared warm pancakes on one plate each. Pour plum or hoisin sauce into a small bowl and top with everything.

And this is how to eat the Peking duck: At the table, spread some plum sauce on each pancake, top with sliced scallions and some duck meat. Roll up the pancakes and enjoy. If all pancakes are

Preparation Tip:

Of course, the pancakes can also be bought ready-made in the Asian store or in a well-stocked supermarket. Instead of the time-consuming Mandarin pancakes, you can also use quickly prepared pancakes made from simple omelet dough. Although this is not the same as the original recipe, it also tastes delicious. The latter also applies to the garnish of the Peking duck, which can be arranged as desired and, depending on your mood, can also consist of salads, fresh herbs and vegetables. Of course, the duck prepared in this way also tastes quite excellent without pancakes and spring onions, but accompanied by fried rice and sweet and sour marinated raw vegetables.

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