Lazy Peking Duck & Nasi Itik

Note 1 : We made peking duck in the morning. And nasi itik by night 😅. Coz we get tired of eating peking duck all day 😆😆

Note 2 : Need to find hoisin sauce recipe. That one was a disaster.

A. Peking Duck

A-1. Mandarin Pancake

<https://thewoksoflife.com/easy-peking-duck-mandarin-pancakes/>

1 1/2 cup all purpose flour

1 tbsp cooking oil / sesame oil

1/8 tsp fine salt

3/4 cup boiling water (add / lessen as needed)

1. Prepare beforehand. Can also cook beforehand. When cooled, store tightly in the fridge. Can keep up to a week.

2. Mix flour, salt, and oil. Stir to mix well.

3. Add in boiling water while stirring. Keep an eye on the texture of the flour. Add or lessen as required. Keep stirring until it forms large balls of dough.

4. Let cool before use. May look like stiff yudane starter. Once cool, divide dough into small balls.

5. Dust work surface with enough flour. Roll dough balls into flat disc around 4"-5" wide.

6. Cook the pancake on a hot, dry pan. Rotate as though you are making a flour tortilla / paratha. Once cooked, place the pancakes onto a plate & covered with cloth.

7. Letfovers can be frozen as well. Can also be used as flour tortilla.

A-2. Roasted Duck

<https://cooking.nytimes.com/recipes/1019963-peking-duck-with-honey-and-five-spice-glaze>

<https://livethelive.com/2020/09/02/cantonese-roasted-chicken-5/>

Glaze marinade :

3 tbsp honey

1 tbsp brown sugar

4 tsp chinese five spice

1 tbsp cooking caramel

1 tbsp dark soy sauce

2 tbsp light soy sauce

1 tbsp sesame oil

1 tbsp cooking oil

A dash of black pepper

Stuffing :

Ginger

Garlic

Red dates

Spring onion

Garnish :

Spring onion

Cucumber, julienned

Holland onion, julienned

1. Prepare one night before.

2. Prep and clean the duck. Pour boiling water over the duck to tighten the skin.

3. Marinade the duck for at least overnight up to 24 hours in the fridge.

4. The next day, preheat oven to 180°C for 30 minutes prior to roasting.

5. Roast the duck for 1 hour, with reglazing every 15 minutes. At the 30 minutes mark, rotate the duck for an even cooking.

6. Rest 15 minutes prior to cooking.

A-3. Peking Duck Sauce

4 tbsp hoisin sauce

1 tbsp sesame oil

1 tbsp sugar

4 tbsp water + 1 tbsp corn starch (add more water as needed)

1. Cook on stovetop. Serve once cooled.

B. Nasi Itik

Use back duck fat to cook rice & soup. Since duck is quite gamey, can use a little more spice like cinnamon stick, star anise. Use more ginger, garlic, onion and spring onion (can reuse from leftover peking duck).