Duck Pi-Pa
Main Dishes • Estonian
Description
Recipe taken from the book by John Smith 'Taste Geography: Estonia'.
Ingredients
- Duck 1 piece
- Chinese Five Spice 2 teaspoons
- Garlic 5 cloves
- Grated Ginger Root 0 oz
- Shallot 5 oz
- Activated Baking Soda 1 teaspoon
- 9% Vinegar 3 teaspoons
- Chinese Maltose 10 fl oz
Step-by-Step Guide
Step 1
Clean the duck of its innards. If necessary, remove any remaining feathers. Chop the ginger, garlic, and shallots into small pieces and mix them together. Rub the inside of the duck with the Chinese five spice powder, and place the ginger, garlic, and shallot mixture inside. Seal the opening with a bamboo stick.
Step 2
Pour a little water into a wok, add the baking soda, and carefully introduce the vinegar. Holding the duck over the wok, drizzle it with the baking soda and vinegar mixture using a spoon, scooping and pouring over the duck. Then, drain the water.
Step 3
In the wok, mix 0.5 liters of water with the maltose and repeat the same process. Leave the duck in a warm place for 4 to 12 hours.
Step 4
Preheat the oven to 355°F, place the duck inside for 50 minutes. Cut it into two pieces for a crispy skin and more thorough cooking. Remove the bones.
Step 5
Serve with Peking duck sauce and rice.
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