Duck with 5 spices, orange and ginger with pancakes

Name: duck with 5 spices, orange and ginger with pancakes
Cook time: 30 min
Total time: 120 min
Yield: 4
Cuisine: Asian
Ingredients: 4 toe garlic; 5 cm fresh ginger; 1 medium oranges cleaned up; 3 el five spice powder; 3 el peanut oil; 1,5 kg whole duck from the salesman at room temperature; 150 g winter carrot; cucumber; bunch salad onion; 20 peking duckwrappers; 150 ml hoisin sauce

Deliciously seasoned (5 spices, ginger and oil) and stuffed (garlic and orange) duck from the oven with crispy vegetables, wrappers and hoisin sauce.

Ingredients

Directions

Preheat the oven to 160 ˚C.
Halve the garlic over the length. Grate the ginger and cut the orange into 6 parts. Mix the 5 spices with ¼ of the ginger and the oil.
Spread the duck from the outside with the herbal oil and season with salt and pepper.
Mix together garlic, orange parts and the rest of the ginger and season to taste with pepper and salt. Fill the duck with it.
Place the duck with the breast down on a rack and slide a baking sheet under the grid to collect the moisture.
Bake in the middle of the oven in 11/2 hours until golden brown and done.
Meanwhile cut off the top of the carrot and cut into pieces of 5 cm long. Cut the pieces into thin slices and then into thin strips.
Halve the cucumber in the length and scrape out the flesh. Cut into slices of 5 cm in slices and then into strips.
Cut a piece of the top and the green part of the onion salad. Cut into pieces of 5 cm and then into strips.
Heat the wrappers according to the instructions on the package.
Take the duck out of the oven and with a fork pull the meat off the bone, cut the breast meat and skin into slices and mix everything together.
Serve with the crispy vegetables, wrappers and hoisin sauce.