Seezling Duck

Prepared with Peking duck, soy sauce, hoisin sauce and duck phyllo, this dish is one of the rich recipes of Far Eastern cuisine. Seezling, which literally means ‘squeaky’, got its name from the way the duck is fried.

Ingredients for Seezling Duck Recipe

300g Peking duck
60 g red capia pepper
20 g garlic
40 g onions
25 g fresh coriander
30 g fresh ginger
20 g of salt
12 g of Chinese salt
12 g granulated sugar
40 g dark soy sauce
60 ml hoisin sauce
2 cardamom
5 star anise

For the hoisin sauce

50 g honey
65 g soy sauce
10 g garlic
75g peanut butter
65 g rice wine vinegar
35 g sesame oil
25 g hot sauce
3 g black pepper

For the duck pastry

200 g flour
200 g of water
35 g sesame oil
Starch (just enough to open)

for frying

Liquid oil

For garnish vegetables

100 g carrots (thinly sliced)
40 g cucumber (Chopped into thin strips)
40 g spring onions (Chopped into thin strips)

How to Make Seezling Duck

For the hoisin sauce, take all the ingredients in a saucepan and boil on low heat until one third of it remains.
After washing the duck, burn the feathers and remove the remaining feathers with tweezers.
After sautéing the vegetables with fresh spices in a pan, add salt and put them in a pot with the duck and add water to cover the duck.
Boil for one hour on low heat. Then, take whatever remains of the duck and the boiling water on a baking tray, cover it with baking paper and bake in a preheated 135 degree oven for 70 minutes.
In the meantime, for the phyllo that you will use in the service, put water, flour and a little salt in a pot, mix it constantly so that there are no lumps, cook it until it reaches a thicker consistency than the earlobe and let it cool.
Divide the cooled dough into balls weighing 30-35 g and roll them into 4 mm thick rounds. After applying sesame oil between 2 rolled out doughs, put them on top of each other and roll them out again with a rolling pin to a thickness of 3 mm. Cook in a pan without oil.
Carefully separate the duck bones from the oven and clean its skin.
Fry boneless duck breasts and thighs in hot oil. (The oil should be hot, but not dry so that it does not absorb oil.) After frying, slice the meat thinly and place it on a serving plate.
Serve garnished with vegetables, hoisin sauce and phyllo dough.