Pato a la pequinesa

Ingredientes

• 1.8 kg whole duck, giblets removed
• 80 g clear honey
• 1 tbsp distilled malt vinegar
• 2 1/2 tsp baking powder
• 5 tsp sea salt flakes
• 4 garlic cloves, smashed
• 3 spring onions, trimmed and halved
• 20 g ginger, sliced
• 1/2 cucumber, sliced into matchsticks
• 4 spring onions, trimmed and cut into matchsticks
• 12 x Chinese duck pancakes, heated or warmed to pack instructions
• plum and hoisin sauce
• an empty, clean 500ml cider or beer can

Preparación

1. 1

   Begin by preparing the duck. Remove the parson’s nose and wing tips. Trim any thick excess fat and skin from the cavity and neck. Using your fingers and/or the handle of a wooden spoon, very carefully separate the skin from the breast meat and legs by working your fingers up from the bottom of the breasts. The skin here can initially be very hard to separate so, to start off, you can use a small sharp knife to loosen. From then on, try to use just your fingers or the spoon handle so you don’t rip the skin.

2. 2

   Bring a large, deep pan of water to the boil. Lower in the duck and blanch for 3 minutes, turning it if not fully submerged. Carefully remove onto a plate, again trying not to break the skin. Pat dry thoroughly with paper towels.

3. 3

   Combine the honey and distilled vinegar with 1 tablespoon of just-boiled water. Brush all over the duck skin, then sit the duck on a wire rack fitted inside a deep baking tray. Transfer to the fridge for 5 minutes before brushing again with the honey mixture. Combine the baking powder with the salt and sprinkle all over the duck. Transfer to the fridge and leave for at least 24 hours (and up to 48 hours), trying to avoid opening the fridge too much – this is best started overnight. The skin should look taut and dry, and will begin to turn red in some areas.

4. 4

   Preheat the oven to 220°C, fan 200°C, gas 7 and line a deep baking tray with foil. Brush off any excess salt mixture from the duck. Feed the garlic, spring onions and ginger into the cider or beer can. Stand the duck vertically by inserting the can deeply into the cavity, then place on the baking tray. Transfer to the oven, immediately reduce the heat to 180°C, fan 160°C, gas 4 and roast for 1 hour 20 minutes, rotating and basting every 30 minutes or so, until the skin is a very deep brown. If any part of the duck starts to look too dark, cover with foil. Carefully remove the can from the duck. Transfer the duck to a board and rest for 15 minutes. (Strain the duck fat and reserve in the fridge. Use to roast potatoes, sauté veg and sear steak.)

5. 5

   To carve, remove the skin from all over the duck. Finely slice the skin and the meat and arrange on a platter. Serve with the cucumber, spring onions, pancakes and plum sauce.