Using a Unox Combi for a perfect Roast Duck

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Peking Duck Recipe

Last week for a new Chinese Restaurant that is being established in Chatswood, we demonstrated how to cook Peking Duck using the UNOX XEVC-0711-EPR ChefTop Mind Maps PLUS Series 7 Tray Electric Combi Oven in our demonstration kitchen.

Wow!

It looked fabulous and the customer was very impressed with the result.

In fact, it looked so good I ordered a duck dish in one of our favourite restaurants in Dee Why that night.

The duck is looking good The duck is looking good


Save the Program on your Unox Preparation, Cooking and serving instructions

Ingredients

  • • One size 20 duck
  • • Salt
  • • Freshly ground white pepper
  • • 6 Tbsps honey
  • • 4 Tbsps Chinese five-spice powder
  • • 2 Tbsps dark soy sauce
  • • 2 Tbsps brown sugar
  • • Chinese/Mandarin-style pancakes, as required

Method

  • • Prick the duck all over with a small knife or fork.
  • • Carefully pour hot water over the duck to rinse. Then discard the hot water.
  • • Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.
  • • Hook the duck to the grid shelf in your combi. Make sure you have a tray on the bottom shelf to collect the fats.
  • • See sauce recipe below for tips about marinading the duck overnight.

Sauce

  • • 1 Tbsp cornstarch
  • • 6 Tbsps hoisin sauce
  • • 6 Tbsps superfine sugar
  • • 2 Tbsps sesame oil
  • • 1 Tbsp dark soy sauce
  • • 3 escallots, sliced into long thin strips, for garnish
  • • 1 cucumber, cored and sliced into long thin strips, for garnish

Method

  • • In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar.
  • • Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.
  • • In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool.
  • • Finally, carve the duck.
  • • Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately.

Sauce making and serving instructions Save the Program into your Unox Combi 'My Programs'


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