Peking Duck

1. Let the duck thaw in the refrigerator overnight. Cut off the head, feet and the outer wing pieces. Wash the gutted duck well inside and out and bring plenty of water to the boil in a large saucepan (the duck must fit in well). Put the duck in the pot and cook for 5 minutes. Take out and dry as best you can with kitchen paper.
2. Hang it around your neck in an airy place with a string or ventilate it with a fan and let it dry for 6-8 hours. Keep dogs and cats away. Remove, dab the sweat away fat with kitchen paper and apply the marinade thinly on the inside and outside with a brush. Hang up again and let dry overnight. Then marinate again (and optionally mix the smoke liquid into the marinade. The 5-spice powder is only to be used inside) and dry for another 5 hours.
3. Preheat the oven to 200 degrees (if possible with convection). Place the duck breast up on a rack with a drip pan underneath and pour a cup of water into the drip pan. Cook for 45 minutes, switch back to 180 degrees after 10 minutes. Turn the duck over, pour 1 cup of water into the drip pan and finish frying in 50 – 60 minutes.
4. In the meantime, make the mandarin pancakes (see appendix). Prepare the dipping sauces and the vegetable side dishes. Let the duck cool down a little.
5. Cut the skin from the back with some meat into pieces approx. 4 x 6 cm and cut from the breast approx. 5 mm thick slices. Place on a serving plate, garnish, serve with the remaining side dishes and enjoy.

Annotation:

1. The frequently mentioned inflation of the duck cannot succeed with the usual removal of the intestines via the rear part. In addition, the skin of frozen goods is usually not uninjured. The connoisseur will miss the somewhat smoky taste of the skin of the Peking duck with the method presented. Originally, the duck is baked hanging in a round charcoal oven and if you have a smoker, the duck should be baked hanging there.

Attachment:

1. Mandarin pancakes: Wafer-thin mandarin pancakes with flavor