Peking Duck

Air-dried Beijing duck lacquered in maltose syrup and roasted until the skin shatters, served with pancakes and hoisin.

Ingredients

• 1 kg pork belly
• 2 cups wonton wrappers
• 2 tbsp grated fresh ginger
• 2 tsp star anise
• 3 tbsp toasted sesame oil
• a generous handful of scallions
• a handful of fresh chives, chopped
• toasted sesame seeds, to taste

Instructions

1. 1

   Pat the ground pork dry, season generously with salt, pepper, and chili oil, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat toasted sesame oil in a wide pan or heavy pot over medium-high heat and sear the ground pork until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the star anise and carrots, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the ground pork to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the ground pork is tender and cooked through, roughly 2 hrs.

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