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Peking duck
Peking duck
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Indulge in the bold flavors of Chinese cuisine with juicy Peking duck.
Ingredients:
  • 2 x 1.6kg whole ducks (see note)
  • 1 lemon, sliced
  • 90g honey
  • 20 Peking duck pancakes (see note)
  • 6 spring onions, finely shredded
  • 1/2 telegraph cucumber, seeds removed, cut into thin batons
  • Hoisin sauce, to serve
  • 60ml soy sauce
  • 150ml Chinese rice wine (shaohsing) (see note)
Instructions:
  • Thoroughly rinse the ducks under cold water and then gently dry them with paper towels. Keep them aside.
  • In a pan, combine the lemon, honey, soy sauce, rice wine, and 2 cups (500ml) water over medium heat, stirring until the honey dissolves. Bring to a boil over medium-high heat, then simmer on low for 15 minutes until slightly reduced. Take off the heat, let it cool a bit, then generously baste the ducks with the mixture.
  • Place the ducks on a baking tray and let them sit in the fridge uncovered overnight to achieve crispy skin.
  • Preheat your oven to 220°C the following day.
  • Place the ducks on a wire rack over a roasting pan and add 3cm of boiling water to prevent spluttering. Roast at 220°C for 15 minutes, then lower the temperature to 180°C and cook for another 1 hour and 10 minutes until the duck is cooked and the skin is crispy. Let the ducks rest for 10 minutes before serving.
  • Heat the pancakes following the packet directions.
  • Carve the succulent duck and present it alongside fluffy pancakes, crisp spring onions, fresh cucumber, and rich hoisin sauce for a delightful DIY dining experience.

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