Crispy Duck de Maria O CC Junio 2013 Casa de Ale

La receta del crispy duck, solo use las instrucciones para cocinar el pato, en el horno a 170 grados una hora y media y otra media hora a 200 grados....use sólo el ginger y la sal, tal como dice la receta,la salsa hoisin la compre en waitrose,y los pancakes en un takeway ya que no les quedaban en el super..

http://www.jamieoliver.com/recipes/duck-recipes/crispy-peking-duck-in-pancakes 

Serves 6
Ingredients
1.2 kg duck
salt
five-spice
fresh ginger
½ cucumber
1 bunch spring onions
2 packs pre-made pancakes

Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200ºC/400ºF/gas 6 for a short while until it's really crispy.

As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.

Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.