Welcome to Episode 5 of the 'Cook with Gulf News Food' series that invites our readers to watch and learn from our guest chefs and home cooks. Share your experiences at firstname.lastname@example.org
Preparation time: 24 hours
Cooking time: 2 hours 30 minutes
Serves: 4 to 6 people
2 kg Peking duck
10 gms maltose for basting the duck
20 pieces of Chinese pancakes
80 gms cucumber
80 gms carrot
10 ms Chinese onion;
10 gms white sugar
15 gms garlic chilli sauce
15 gms Thai sweet chilli sauce
15 gms sweet noodle sauce
1. Choose one high-quality Peking duck, about 2 kilograms in weight.
2. Clean the Peking duck and hang it in a ventilated place to dry the skin.
3. After blending maltose and drinking water, evenly baste the duck with it, repeat the operation two to three times.
4. Hang the duck in a drying cabinet or in a relatively dry part of the kitchen to air dry for at least 12 hours at a constant temperature.
5. The temperature of the roasting oven is raised to 220 Celsius, and the duck is hung in the middle. Roast the back of the duck first, then turn the duck over and roast the breast. In this order, you need to turn it over several times to ensure even heating. The whole roasting process takes 2 hours.
6. Allow 20 minutes to steam the noodles before the roast duck is out of the oven. Cut the cucumber and carrot into strips, and cut the scallion into thin strips, then place white sugar, garlic chilli sauce, and sweet noodle sauce on a plate for later use.
7. Take the roasted duck out of the oven and place, breast up. It will be a golden brown in colour. Usually, the crisp skin is cut and eaten with sugar.
8. Then, carefully slice the duck skin and duck meat, remove excess fat, and place on a plate.
9. Combine the sliced duck meat with the steamed pancake, along with the other condiments, roll and eat.
Recipe Courtesy: Long Teng Seafood Restaurant, Dubai