PREPARATION PEKING DUCK AND DIM SUM

Preheat the oven to 160 degrees. Place the steamer basket on a pan with plenty of boiling water.

Place the containers of Singapore noodles and the duck leg in the oven for 20 minutes. Do not peel the plastic wrap off the trays.

After 10 minutes, place the dim sums, Beef Siu Mai, Ha Kau, Pork Siu Mai and Chicken Siu Mai in the steam basket on a piece of baking paper and let it steam for 10 minutes.

Remove the containers with Singapore noodles and duck leg from the oven and increase the temperature of the oven to 200 degrees.

Remove the dim sums from the steamer basket and place the buns and pancakes in the steamer basket for 5 minutes.

Remove the duck fillet from the container and place in an oven dish or on an iron tray in the oven for about 5 minutes until the skin is crispy and the meat warm.

Serve the dim sums with the 4 sauces.

Sprinkle the garlic chili crumble over the Singapore noodles and serve in a bowl.

Mix the little gem salad in a bowl and mix with the citrus vinaigrette.

Tip: The salad is even better with pieces of duck and can be enjoyed a day later

Remove the duck fillet from the oven, cut in pieces of about 1 centimeter wide and serve the duck fillet and duck leg on a large platter with the cucumber and leek. Sprinkle the duck fillet with the 5 spices and put the Hoisin Sesame Dip in a tip.

Tip: The duck fillet and duck leg are delicious in pancakes or buns. Brush the pancake and / or buns with the Hoisin Sesame Dip and fill with the duck, leek and cucumber.

Serve the prawn crackers loose in a bowl and the soy sauce and sambal in tips.

Enjoy your meal!