🍽️ Crispy Peking Duck with Filled Flatbread Pockets

Name: Crispy Peking Duck with Filled Flatbread Pockets
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Duck (Peking duck, approx. 2 kg); 2 tbsp apple cider vinegar; 1.2 l water; 3 tbsp honey; 3 tbsp dark soy sauce; 6 Chinese pancakes (or tortillas); 4 spring onions; 1 cucumber; 6 tbsp plum sauce (or soy sauce)

845 kcal · 30 min · 4 servings

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Ingredients

1 Duck (Peking duck, approx. 2 kg)
2 tbsp apple cider vinegar
1.2 l water
3 tbsp honey
3 tbsp dark soy sauce
6 Chinese pancakes (or tortillas)
4 spring onions
1 cucumber
6 tbsp plum sauce (or soy sauce)

Instructions

1. Rinse the duck under cold running water.
2. Pat the duck dry inside and out with kitchen paper.
3. Hook a meat hook into the neck area of the duck.
4. Mix all ingredients for the honey glaze in a large wok or deep pan.
5. Bring the glaze to a boil on the stove.
6. Hold the duck by the hook over the wok.
7. Pour the hot glaze over the entire surface of the duck multiple times using a large spoon.
8. Hang the duck in a cool and dry place.
9. Place a bowl underneath the duck to catch any dripping liquid.
10. Let the duck dry for at least 4 to 5 hours.
11. Preheat the oven to 240 degrees Celsius.
12. Place the duck breast-side up on a rack inside a roasting pan.
13. Pour about 150 milliliters of water into the bottom of the roasting pan.
14. Place the roasting pan into the preheated oven.
15. Roast the duck for 15 minutes at 240 degrees Celsius.
16. Reduce the oven temperature to 180 degrees Celsius.
17. Continue roasting the duck for another 1 hour and 10 minutes.
18. Refill the water in the roasting pan if necessary.
19. Prepare the pancakes according to the package instructions.
20. Wash the spring onions under running water.
21. Trim the dry ends of the spring onions.
22. Slice the spring onions into very fine strips.
23. Peel the cucumber.
24. Cut the cucumber in half lengthwise.
25. Scrape out the seeds from the cucumber halves using a spoon.
26. Cut the cucumber flesh into sticks about 5 centimeters long.
27. Turn off the oven after roasting.
28. Let the duck rest in the warm oven for another 10 minutes.
29. Carve the duck.
30. Cut the skin and meat into long strips.
31. Distribute the vegetables and duck meat onto the warm pancakes.
32. Roll up the pancakes.
33. Arrange the rolls on a serving platter.
34. Serve the rolls with plum sauce or soy sauce.

Nutrition per serving

kcal: 845
Protein: 43 g · Fett/Fat: 45 g · Carbs: 61 g