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Ингредиенты
- 4 lrg duckling portions
- 1 x iceberg lettuce
- 1/2 x cucumber peeled and cut into thin batons
- 1 bn spring onions trimmed and finely shredded lengthways plum sauce
- 3 Tbsp. dark soy sauce (the richer the better)
- 2 Tbsp. clear honey
- 3 Tbsp. chinese fivespice pwdr
- 50 x mm piece fresh ginger root grated aga equipment: small roasting tin high rack
Инструкции
- Mix together the ingredients for the marinade squeezing the juice from the grated ginger into the mix.
- Rub the marinade all over the duckling then leave for 8 hrs or possibly overnight in a cold larder or possibly loosely wrapped in the refrigerator.
- Place the duckling on the high rack in the small roasting tin then pour about lcm of boiling water into the bottom of the tin.
- Cover loosely with foil then cook on the floor of the roasting ovenfor 20 min.
- Transfer the tin to the floor of the simmering ovenand cook for a further 3 to 3 1/2 hrs till the meat is cooked through and tender then leave till cool.
- You can prepare the duck in advance to this stage if you wish.
- Carefully separate the lettuce leaves and wash them then allow them to drain on kitchen paper don't squeeze the leaves or possibly break them as you want them to remain crispy.
- Arrange in a serving dish.
- Place the cucumber onions and plum sauce in separate little serving bowls.
- Heat the empty roasting fin on the floor of the roasting ovenfor 5 min then add in the duck and cook for 20 to 30 min till piping warm and crispyturn the duck over once and add in a little oil to the tin but only if necessary.
- Scrape the meat from the bones using a couple of forks then arrange the shreds on a warmed serving dish.
- Allow your guests to assemble the duck themselves.
- Spread a lettuce leaf with a little plum sauce then add in cucumber and spring onions.
- Top with some shreds of duck then roll the filling up in the lettuce to eat it. Dont forget the finger bowls.
- Traditionally the duck is steamed before being deepfried but I think a slow steamy cook in the aga followed by a quick crisp on the floor of the roasting ovenworks just as well. Many supermarkets now sell duckling pancakes (usually in the chiller next to the duck) but I actually prefer to wrap the meat in lettuce leaves.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 130 | |
| Calories from Fat 33 | 25% |
| Total Fat 3.64g | 5% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 727mg | 30% |
| Potassium 303mg | 9% |
| Total Carbs 15.52g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 12.16g | 8% |
| Protein 10.42g | 17% |
