Peking Duck

  • One 2.25kg - 2.7kg whole duck
  • Sea salt
  • Freshly ground white pepper
  • For the glaze
  • 6 tbsp honey
  • 2 tbsp dark soy sauce
  • 4 tbsp five spice powder
  • 2 tbsp brown sugar
  • 6 tbsp water
  • For the sauce
  • 1 tbsp cornflour
  • 1 tbsp cold water
  • 2 tbsp sesame oil
  • 6 tbsp hoisin sauce
  • 6 tbsp caster sugar
  • 1 tbsp dark soy sauce
  • 3 spring onions, sliced into long thin strips, for garnish
  • 1 cucumber, cored and sliced into long thin strips, for garnish
  • 1 package Chinese/Mandarin style pancakes, to serve

Prick duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water; Place the duck on a rack in a roasting pan and dry the duck by patting it with paper towels, season the duck with salt and pepper and leave it in the roasting pan until ready to cook.

In a small bowl, mix the ingredients for the glaze together and brush all over the duck inside and out. Let it dry for about 10 minutes and then brush again. Repeat this process until you have used all but four to five tablespoons of glaze (reserve this glaze). Ideally let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.

Preheat the oven to 180°C.

Place the duck in the oven and cook for 45 minutes. Turn the duck over, baste with the reserved glaze and cook for another 45 minutes. Cook until the skin is crisp and golden brown. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let it rest while you make your sauce.

To make the sauce, in a small bowl, mix the cornstarch with one tablespoon of cold water and set aside. Next, heat a pan or wok and add the remaining sauce ingredients except the cornstarch mixture. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let it cool.

Slice some spring onions and cucumber into long thin strips.

Carve & slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple tablespoons of duck, then garnish with spring onions and cucumber and serve immediately.

Rule the Kitchen with More Recipe Faves

Peking Duck with Apple and Tamarind Sauce
Peking Duck with Apple and Tamarind Sauce
Time
-
Serves
4
Difficulty
Hard
Crispy fragrant duck with pickled radish salad
Crispy fragrant duck with pickled radish salad
Time
15
Serves
2
Difficulty
Med
Honey-glazed Duck Breast with Sweet and Sour Greens
Honey-glazed Duck Breast with Sweet and Sour Greens
Time
15
Serves
2
Difficulty
Easy
Peking Duck Spring Rolls
Peking Duck Spring Rolls
Now playing...
4:06