You take one duck and inflate it.
Peking duck! This has to be the silliest thing I ever cooked. The recipe it self was sooo funny..starting with the following instruction:’ You take the duck, dry it up, inflate the duck with a bicycle pump…. ‘. It took me days and it was so much trouble for a little housewife like me- but it was worth it. It didnt presented itself like a real Peking duck, but then again..I am just a housewife;) But I read somewhere to my own consolation that a Peking Duck chef works for 10 years before actually getting to cook a duck! Its an art! This is my homemade art:
Anyways..so I took the duck…dried it in front of a ventilater for a day or so..inflated it..and NO..the bycycle pump didnt work, so I just sort of blew some air in with a straw. The trick is to get the skin as crispy as u can and still have the meat as tender as can be. When you dry the surface of it..the skins starts to loosen from the skin and the reason why you force air in is to make a pocket of air between the skin and the meat. Then I basted it in some sauce and cooked it and voila..served with spring onions, hoisinsauce, and cucumber- and not to forget the mandarin pancakes to roll it all up in…mmmm….its sooo good once you had it, you will always want more! In real Peking Duck kitchens you get the meat and the skin served seperately- the skin is so crispy its unbelievable and the meat so tender and moist! My skin wasnt that succesfull so I just sliced the duck very thinly;)
