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Peiking Duck
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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1 Duck
1 tablespoon light soya sauce
2 cup of hot water
3 tablespoons honey
4 slices ginger
20 spring onions
1 cucumber
1 packet of frozen small spring roll pastry
Marinate the duck inside and out with light soya sauce and refrigerate overnight, uncovered . the cold air will dry out the skin .
An hour before dinner , mix honey into hot water until it dissolves. Baste thr duck with the honey glaze , place ginger slices inside cavity and roast in a pre-heated 200 deg C oven for 1 hour until the skin is crisp.
While the duck is roasting , cut each spring onion into 10cm-long stalks, discarding the green tops. Slice a cross at both ends and put stalks in iced water until edges curl .
Julienne the cucumber and discard the skin and seeds.
To make the sauce , put all the ingredients into a small saucepan and bring gently to a boil.
Thaw the spring roll pastry by leaving it out for about 15 minutes . Spread a thin layer of sauce on a piece of pastry , then a slice of crispy duck , a slice of cucumber and a stalk of spring onion . Roll and serve.
tip !
If the duck is not dry enough after overnight refrigeration , blow it with a hot hairdryer . Or microwave the duck on low for 30 minutes.
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