Peking duck is the perfect dish for the holidays. The Peking duck can be served with glazed carrots coated with orange juice, which complements the duck beautifully. The duck is also garnished with kumquats, edible flowers and a edamame purée.
Ingredients:
- Peking duck
- Carrots
- Edamame
- Kewpie
- Kumquats
- Edible flowers
- Blueberry hoisin sauce
How to make Peking duck with glazed carrots and edamame purée?
- Make sure you defrost the Peking duck the day before.
- On medium heat fry the duck skin down. Use a weight to really press down on the duck to ensure a crispy skin. Turn it over and fry for a few minutes.
- For the edamame purée, blend the edamame in a mixer with some water and bit of kewpie mayonnaise. This will give the puree a really smooth and luxurious texture.
- Cut the duck in slices.
- Put some blueberry hoisin sauce on the plate and arrange the slices of duck on top of this.
- Steam the carrots till they are cooked. While still hot, marinate the carrots in fresh squeezed OJ.
- Add the edamame puree, kewpie mayonnaise and edible flowers to the plate and your dish is ready to serve.