Duck with peking cabbage

1 serving


clean the duck, rinse and wipe to dryness. remove the hood and neck. tie the legs and wings and place in the oven heated to 200 ° C on a rack above a large pan or tray. roast the duck in the oven for 30 minutes until light brown until most of the fat has run out. remove the duck from the oven, grate with salt and ground ginger. put the bird in the duckling, top up

2. 5 a glass of water and simmer under a closed lid for about 2 hours. roughly cut the Beijing cabbage into pieces of 5 cm. Collect excess fat from the duckling, tightly cover the duck with slices of cabbage and continue extinguishing for at least another 1 hour. the longer the simmering continues, the tastier the dish is. a properly cooked duck will turn out to be so soft that it can only be served in the dish in which it was prepared.