Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C), then prick skin and fat of
Whole Duck (1)
all over, remove excess fat-flaps and season duck generously inside and out side with the
Kosher Salt (to taste)
.
Step 2
Place duck breast-side down on a wire rack which rests on a sheet-pan. Place into oven, immediately turn temperature down to 300 degrees F (150 degrees C). Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes.
Step 3
After 3 hours and 45 minutes, increase heat to 420 degrees F (215 degrees C), roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Step 4
Let the duck rest for 10 minutes before carving. Next remove the legs from the carcass, reserve together with the carcass.
Step 5
Remove the breasts from the carcass, remove the wings. slice the breast in thick slices, cover to keep warm.
Step 6
Prepare the ingredients for the sauce,
Plum Sauce (20 g)
,
Water (120 mL)
,
Low-Sodium Soy Sauce (120 mL)
,
Peanut Butter (20 g)
,
Chili Paste (20 g)
,
Fresh Ginger (2 g)
,
Garlic Paste (6 g)
,
Toasted Sesame Oil (5 mL)
, whisk until smooth.
Step 7
Chop the liver, heart and gizzards from the duck.
Step 8
Stir fry the offal in 2 tablespoons very hot duck fat for 1 minute, add
Onion (1)
, saute until the onions are translucent.
Step 9
Add the sauce, simmer for one minute.
Step 10
Add
Noodles (225 g)
of your choice, add
Green Peas (115 g)
,
Bell Pepper (1/2)
and
Scallions (4 stalks)
, mix well, check and adjust seasoning.
