INGREDIENTS :
  • 1 “CAPELLA” Duck about 2 kg. To 2.5 kg.
  • 2 tablespoon sugar
  • 1 tablespoon dry sherry
  • 2 tablespoons water
  • Pinch salt
  • 30 Pancakes ( See Recipe for making pancakes )
  • 15 spring onions or 1 cucumer

FOR THE GARLIC VINEGAR DIP : 

6 cloves garlic
6 tablespoons vinegar

FOR THE MUSTARD SOYA SAUCE DIP :

1 teaspoon dry mustard
2 tablespoon soya sauce

FOR THE CHILLY SOYA SAUCE DIP :

1 tablespoon chilly sauce
3 tablespoons soya sauce

METHOD : Step 1 : Clean the duck thoroughly and lower it momentarily into a pan of

boiling water to scald. Dry immediately with kitchen paper and hang by the feet to dry overnight in a cool, airy place.

Step 2 : Mix together the sugar, sherry and water, adding the salt to help the sugar dissolve. Rub the outside of the duck with this sweetened water several hours before roasting. Hang to dry again. When dry, rub the duck a second time with the sweetened water.

Step 3 : Place the duck in a moderately hot oven (375°F, 190°C, Gas Mark 5) on a rack with a pan underneath to catch the drips. Roast for 20 minutes,then lower the temperature to 300°F (150°C, Gas Mark 2) for 1 hour. Finally, raise the temperature to 400°F (200°C, Gas Mark 6) for 20 minutes. The duck should then be well cooked and the skin very crispy.

Step 4 : While the duck is cooking, prepare the Pancakes .Chop the spring onions into segments 5 cmlong. If using cucumber, peel and cut into thin strips about 5 cm long. For the garlic-vinegar dip, peel and crush the cloves of garlic and mix with the vinegar.for the mustard-soya sauce dip, combine he dry mustard with the soya Sauce For the chilly-soya sauce dip, combine the chilly sauce with the soya sauce. Plum sauce and haisein sauce are also traditionally served with the dish.

The duck is carved at the dining table. At the first carving, only the skin is sliced off. To eat, dip 1 or 2 pieces of the skin in a sauce and place in the middle of a pancake. Top with a piece of spring onion or a strip of cucumber, fold over one end of the pancake and roll up. Eat with the fingers while the duck skin is still crackling and warm.

Repeat the process until all the sliceable meat has been carved from the duck and each person has packed and eaten 3-6 rolls of duck skin and duck meat.