Duck pi-pa

6 servings

80 minutes

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

Energy value per serving

• Calories: 1470.3
• Proteins: 57.6g
• Fats: 119.3g
• Carbohydrates: 47.4g

Ingredients

• Duck: 1 pc
• Chinese Five Spice: 2 tsp
• Garlic: 5 clove
• Fresh ginger: 50 g
• Shallots: 150 g
• Soda: 1 tsp
• Vinegar 30%: 3 tsp
• Chinese maltose: 250 ml

Cooking steps

1. Clean the duck from the entrails. If necessary, remove any remaining feathers. Chop ginger, garlic, and onion into small pieces and mix them. Rub the duck inside with a mixture of Chinese spices and place the ginger, garlic, and onion mixture inside. Close the opening with a bamboo stick.

   Required ingredients:

   • Duck: 1 piece
   • Chinese Five Spice: 2 teaspoons
   • Garlic: 5 clove
   • Fresh ginger: 50 g
   • Shallots: 150 g

2. Pour a little water into the wok, add baking soda, and carefully introduce vinegar. Holding the duck over the wok, spoon the mixture of soda and vinegar over the duck. Then drain the water.

   Required ingredients:

   • Soda: 1 teaspoon
   • Vinegar 30%: 3 teaspoons

3. Mix 0.5 liters of water and maltose in a wok and repeat the same process. Leave the duck in a warm place for 4–12 hours.

   Required ingredients:

   • Chinese maltose: 250 ml

4. Preheat the oven to 180 degrees, place the duck inside for 50 minutes. Cut it into two parts for a crispy crust and better cooking. Remove the bones.

5. Serve with Peking duck sauce and rice.