Duck pi-pa
6 servings
80 minutes
The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.
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.
- Duck: 1 piece
- Chinese five-spice powder: 2 teaspoons
- Garlic: 5 clove
- Fresh ginger: 50 g
- Shallot: 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.
- Baking soda: 1 teaspoon
- Vinegar essence 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.
- Chinese malt sugar (maltose syrup): 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.