Peking Duck

Ingredients

1 roasting duck (about 2.25 kg)
3 tablespoons maltose (malt sugar)
2 tablespoons white vinegar

For the filling:
1 teaspoon five spice powder
1 teaspoon salt
2 teaspoons light soy sauce
1 piece of shallot
5 pieces of star anise

For the pancakes:
125 g (1 cup) plain flour, sifted
155 ml (2/3 cup) boiling water
Pinch of salt
1 tablespoon peanut oil
spring onions (for garnish)
hoisin sauce (for serving)

Method

1. Put a kettle of water on to boil.

2. Wash and, using a tea towel, dry the duck thoroughly. Mix the filling ingredients together and place the filling into the cavity of the duck. Sew up the opening.

3. Pour the boiling water over the duck. This will cause the skin to tighten and immediately separate from the flesh.

4. Heat the maltose with the vinegar until the maltose dissolves. Gently rub the mixture over the duck.

5. Hang the duck in an open-air location to dry for at least 5 hours (overnight works). Preheat the oven to 190C (375F). Roast the duck on a rack for about 1 hour, or until the skin is crisp and reddish-brown.

6. To make the mu shu pancakes: Place the flour in a small mixing bowl, quickly pour in the boiling water and mix together as quickly as possible. The mixture will be flaky. Mix in the salt and oil. Stir for 2 minutes, or until the mixture becomes soft and pliable but starts to become firm.

7. Divide the dough into two equal parts. Roll out each piece of dough into a sausage-like roll about 5 cm (2 inches) thick by 10 cm (4 inches) long. Cut each roll into 4 pieces.

8. On a lightly floured surface, roll each piece into a 15-cm (6-inch) circle. Grease the bottom of a frying pan with a little oil and fry each pastry circle, one at a time, on low to moderate heat. Move the pan occasionally to prevent the pancakes from burning.

9. Flip the pancakes when small bubbles appear. Cover finished pancakes with a damp tea towel until all the pancakes are cooked and ready to serve.

10. Cut the skin of the cooked duck into 5cm (2 inch) by 5 cm (2 inch) squares and cut the meat of the duck into similar sized pieces. Serve the duck with the mu shu pancakes, scallions and hoisin sauce.

Tip: Each guest may place a piece of the duck skin and meat on a mu shu pancake along with some spring onion and hoisin sauce.

Fact: Traditionally, the duck bones are made into soup, though usually at a higher cost to the customer.