Thursday, April 21, 2016

BEIJING DUCK

When a Chinese friend messaged me to say she had been in Beijing and brought me a duck I was a bit surprised to say the least. I know Beijing is the original home of, what I always knew as Peking Duck, but I hadn't expected one in a gift.

It duly arrived a few days later with the instructions to cook at 180c and it will keep for 3 months. That was it. It did come complete with pancakes and the hoisin sauce. It lay around in the fridge for a few weeks before I decided to cook it. Out of the vacuum pack it didn't look too appetising and the pancakes had gone mouldy. On reflection I should probably have frozen them.


I stuck it on a baking tray and put it in the oven. I thought around 40 minutes should be enough time. I  was not in the mood to make more pancakes so pulled out a pack of tortillas and proceeded to chop some cucumber and spring onions. 40 minutes later when I took it out the oven it had been transformed into a lovely glistening duck which when pulled at with two forks shredded beautifully.


Once piled into warmed tortillas it provided a very delicious supper. I have to say I had been doubtful but obviously coming from the home of the Peking Duck I should have realised how tasty it would be.
I had forgotten just how much I like to eat this and I'm thinking I'll be searching out a duck restaurant here in Shanghai. Or maybe I will try ant attempt it myself. Whatever way I know I want to eat it again very soon.




1 comment:

  1. I haven't eaten this kind of duck for far too long. You're making me very hungry. I did try making my own version around 30 years ago and it was OK but not as good as the duck I could buy in Soho and so I never tried again.

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