Peking Duck
4 persons | Kamado, Poultry | Meat | Main dish
Preparation
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.
Back to
Ingredients
- 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
Requirements
- grill grid
- foil tray with water
- heat deflector
