Spicy Peking duck in pancakes

Ingredients for 4 servings:

• 2 kg duck(s), ready to cook
• 500 g carrot(s)
• 1 bunch of spring onions
• 5 tbsp honey
• 1 tsp ginger powder
• 500 g Chinese sauce (Hoisin)
• 300 g flour
• 3 tbsp oil (sesame oil)
• Salt
• Spice paste (Hoisin)

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Rub the duck inside and out with salt. Stir together to make a marinade. Brush the duck with 2/3 of this marinade and wrap it in parchment paper. Let it marinate in a cool place for about 5 to 6 hours. Preheat the oven to 200°C. Remove the duck from the paper, place it on the roasting rack, and place it in the preheated oven. Place a roasting pan filled with warm water underneath. Roast the duck for about 1.5 hours. In the meantime, knead the flour with sesame oil and 250 ml of boiling water to form a smooth dough. Form the dough into a ball and let it rest for 30 minutes. Remove all but a few centimeters of the green parts from the onions. Briefly wash the onions and cut a few times from the green parts to the onion to create onion brushes. Place these brushes in ice water and set aside. Peel the carrots and cut into sticks, blanch in salted water for 5 minutes, then keep warm. On a floured surface, form the dough into a log about 5 cm in diameter, then cut into 12 slices and roll each slice out into a thin flatbread. Fry the flatbreads in a hot pan without oil or fat until light brown on both sides, also keep warm. Brush the duck with the remaining honey marinade, increase the heat in the oven to 250°C, and continue cooking for another 15 minutes. Then cut the meat into pieces from the bones and arrange on a platter with the carrots and onion brushes. Serve with the pancakes and hoisin paste. At the table, everyone spreads hoisin paste on a pancake using the onion brushes, tops with meat and carrots, and then rolls up the pancakes.