Peking Duck

26 Feb

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This was something we had been looking forward to since the beginning of the month and had planned for the weekend to allow for the extra preparation time.

We had a duck in the freezer which Mrs M had found in the local farm shop, shot wild for only £5. On the down side, we did have to chew and swallow carefully to find all the bits of shot!

The duck marinaded in a coating of honey, brown sugar, soy sauce and Chinese five spice. It was then placed into a hot oven for an hour or so.

Meanwhile, a sauce, some pancakes and some egg fried rice were readied. The pancakes had come from one of our local Asian food shops and these were steamed for a few minutes in a colander over a pan of boiling water. The sauce was some more sugar and soy sauce combined with hoi sin sauce and some cornflour.

Quite a lot of effort, but well worth it. It tasted just like the versions served at all Chinese restaurants and scored a well deserved 9 out of 10.

Mr M

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