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Peking Duck

4 persons | Kamado, Poultry | Meat | Main dish


Ingredients by Edwin Vinke - Restaurant de Kromme Watergang**

Start by mixing the ginger, shallots and chilli in the blender. Marinate the duck and leave the marinade to soak in for 2 hours. Then slowly cook the duck at 100°C. Continue to coat the duck in the marinade. Finally, increase the temperature to 250°C to get the crispy skin on the duck.

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  • 1 peking duck
  • 1 liter sweet soy (ketjap)
  • 250ml ginger syrup
  • 2 red chili peppers
  • 150 grams of ginger
  • 250ml salty soy
  • 2 shallots
  • 1 tablespoon - 5 spices
  • 150ml of cola
  • 1 tablespoon of curry


  • grill grid
  • foil tray with water
  • heat deflector

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