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Aromatic duck is a variant of Peking duck that originated from the Chinese community in the UK in the latter half of the 20th century. To prepare it, the duck is first rubbed inside and out with a mixture of spices including five spice powder and Sichuan Peppercorns. Having left to stand for 24 hours, the duck is placed into a wok and steamed for 2 hours, with the fat constantly poured off. Afterwards, the duck is cut into quarters and dusted with corn flour and deep fried for 8-15 minutes. The cooked duck is drained on kitchen paper and taken to the dinner's table, where the meat is shredded off. The meat is served with pancakes, finely choped cucumber and spring onions and hoisin sauce. The meat has less fat, but is drier and crispier compare to that of Peking duck.