Duck Roasted in Foil with Mandarin Pancakes

Rinse the duck inside and out, make a clear soup from the neck, lower poultry limbs, stomach and liver. Gently heat all remaining ingredients in a small saucepan until honey melts and everything combines. Simmer for two minutes. If the sauce is too thick, thin it with a small amount of water. Use this marinade to rub the duck inside and out.

The leftover marinade is served as a sauce. After an hour, wrap the duck in roasting foil, following the manufacturer’s instructions, and don’t forget to poke three or possibly four holes in the top of the foil. Roast the duck, breast side down, for 45 minutes to 1 hour at 170-190 °C. Remove from foil, carve and serve hot with remaining marinade, Mandarin pancakes, scallions and plums or possibly hoisin sauce.

Mandarin pancakes

Measure the unsifted flour into a suitable bowl, pour the boiling water over it and stir for a few minutes with chopsticks or the handle of a wooden spoon. When the mixture has cooled down a bit, knead it for about 10 minutes to form a soft, smooth dough. Cover the dough on a wooden board with a baking bowl, rest for at least half an hour.

Roll out dough (if preparing with 1 duck) into an even cylinder, cut it into 10 on the spot slices. Wrap nine of them with plastic wrap or possibly with a

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