🥢Knusprige Ente Kantonesische Art【chinesisch kochen rezepte】

▬ Ingredients ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Duck 2.3kg Dry marinade: Salt 10g 5-spice powder 2 tsp. Pepper powder little sugar 1 teaspoon Schnapps (high proof) as needed Liquid marinade: Hoisin sauce 1 tablespoon oyster sauce 2 tablespoons fermented tofu 1 light soy sauce 1/2 tablespoon Liquor 10ml Spring onion 3 ginger 40g 1. glaze: Honey 1 tablespoon Raspberry vinegar 2 tablespoons Vinegar 4 tablespoons Rice wine 1 tablespoon 2nd glaze: Flour 1 teaspoon Cornstarch 1 teaspoon Baking soda 1/2 teaspoon Egg white 1 piece Baking: I. Chest up 175°C convection oven 25 minutes II. then to 150°C another 5 minutes III .Turn horizontally IV. Further 150°C 30 minutes V. Rest in oven for 15 minutes