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| Another duck recipe, if you still have left over peking duck from the day before yesterday then you are Thai! If not, I've described how to make the duck again. |
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| Ingredient |
| 1 Whole Duck |
| Palm Sugar |
| Dark Soy Sauce |
| Honey |
| Preparation |
| 1. Clean and wash the duck. |
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| 2. Scald the skin by pouring boiling water over it. |
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| 3. Take your fingers and run them under the duck skin to separate the skin from the fat. |
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| 3. Pat the skin dry with kitchen paper. |
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| 4. Dissolve palm sugar and honey in soy sauce, and brush it over the duck, leave to dry and brush again to build up a good coating. |
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| 5. Roast in the oven, 1 hour per kilo in a medium oven is typical, for the last 5 minutes turn the heat up to crisp the skin. |
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| 3 Tablespoons Hoi Sin Sauce |
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| 2 Tablespoons Chinese Whiskey or Ya Dong (Thai herb spirit) |
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| 1. Mix all ingredients together in a saucepan. |
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| 2. Heat until they begin to steam, then turn off the heat. |
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| 3. Layer fragrant rice, then duck, the spoon over the sauce. |
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