Wineshark Cooking Class - Peking Duck 京式片皮鴨

Ingredients (for 4):

• Duck - 1 (around 4 catty)
• Cucumber - 200 g
• Scallion - 150 g
• Unforgettable sauce - 4 tbsp
• Oil - 1 tbsp
• Seafood sauce - 6 g
• Ground bean sauce - 6 g
• Oyster sauce - 2 g
• Soy sauce - 6 g
• Chinese yellow wine - 2 g
• Chinese rose wine - 1 g
• Red tarocurd - 1 g
• Sugar - 14 g
• Sesame sauce - 4 g
• Basting sauce - 90 g
• White vinegar - 60 g
• Maltose - 25 g
• Red vinegar - 3 g
• Distilled wine - 3 g
• Marinade 
• Sugar - 1.5 tbsp
• Salt - 1 tbsp
• Chinese five spice - 1/4 tsp
• Star anise - 3
• Dried mandarin peel - 1
• Chinese yellow wine - 2 tbsp
• Flat bread - 12
• Flour - 200 g
• Hot water - 150 g
• Salt - 1/4 tsp
• Oil - 1/2 tsp

Procedures:

1. Remove the tail and fat, remove the neck and head, and the windpipe from the duck. Wash thoroughly and drip dry.

2. Mix the marinade together. 

3. Wipe the marinade on the inside of the duck. Then seal off the tail with the wooden skewers.

4. Mix the hot water with salt and oil, then pour into the flour. Mix well and knead. Cover with kitchen wrap to let it rest.

5. Mix the white and red vinegar together, then put on a hot water bath and add the maltose. Stir well to dissolve completely. Then remove and add in the distilled wine.

6. Put the duck in hot water and pour the hot water on to tighten the skin. Remove after turning colour.

7. Wash the duck under water to cool it down, then drip dry. Brush the duck with basting sauce and hang to dry.

8. Mix the ingredients of the unforgettable sauce, except the oil and sesame sauce.

9. Heat the saucepan with oil, then add in the sauce mixture. Gradually add the sesame sauce to mix well.

10. Break the dough into 12 small pieces, then roll it flat.

11. Use a baking paper to separate the individual piece. 

12. Heat the pan and then put the dough in and cook under low heat to fix the shape. Then remove.

13. Put the duck on a baking tray, and then put into oven pre-heated at 160 degree Celsius and bake for 1 hour. Then lower the temperature to 100 degree Celsius and continue to bake for 30 minutes.

14. Peel the cucumber and cut into strips. Cut the scallion into shreds.

15. Remove the duck from the oven.

16. Slice the duck breast into thin pieces.

17. Steam the flat bread for 2 minutes.

18. Serve.