Peking Duck

Preparation

• 1
  Wash and dry the duck, then rub it with salt both inside and out. Tie the drumsticks together on the breast with kitchen twine.
• 2
  Mix honey with 3 tbsp hot water, ginger, and two tsp salt, then evenly brush 2/3 of this paste over the duck. Set aside the remaining paste for now. Afterwards, wrap the brushed duck in parchment paper and place it in the refrigerator for 6 hours or overnight.
• 3
  Place a rack on a deep baking tray, slide it into the oven, and preheat everything to 200 °C. Carefully remove the parchment paper from the duck, place the duck on the rack, and now fill the deep baking tray with warm water. Then roast the duck for 30 minutes at 200 °C. After 30 minutes of roasting, reduce the oven temperature to 175 °C and let the duck bake for another 45 minutes.
• 4
  Meanwhile, sift flour into a bowl. Then add sesame oil and 1/4 liter of boiling water. Now vigorously knead everything for at least 10 minutes to form a smooth pancake dough. After kneading, shape the dough into a ball and let it rest for at least 30 minutes.
• 5
  During this resting time, wash the green parts of the spring onions and cut them into sticks (approx. 5 cm). Make several cuts at one end of the white parts of the spring onions. Immediately place these white spring onion pieces into ice water so that the ends do not splay apart.
• 6
  Wash the carrots and cut 2/3 of them into long sticks (approx. 5 cm). Cut the remaining third of the carrots into smaller pieces and set aside for later garnish. Boil the carrot sticks for approx. 5 minutes, then rinse with cold water and drain.
• 7
  Knead the rested pancake dough thoroughly again. Then shape the dough into a roll about 5 cm in diameter. Cut this roll into 12 slices and, one by one, roll them out evenly on a floured surface into flatbreads (approx. 15 cm diameter). Bake the pancake flatbreads in a heated pan without oil over low heat until golden brown on both sides, and brush with barbecue sauce just before serving.
• 8
  After the additional 45 minutes of baking, brush the duck with the remaining honey paste and continue to roast for another 15 minutes at 225 °C to achieve a beautifully crispy skin. Then remove the duck and let it cool slightly. Afterwards, remove the duck meat from the bones and cut everything into small, bite-sized pieces. Arrange these bite-sized pieces with the cooked vegetable sticks, garnish with the remaining carrots, spring onions, and cilantro, and serve together with the pancakes brushed with barbecue sauce.