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Peking duck

 

Method 1

Ingredients

Nutrition

1.6-1.8kg duck

fresh or thawed thoroughly if frozen

For the honey syrup mixture

juice of 1 lemon

3 tbsp clear honey

3 tbsp dark soy sauce

150ml Shaohsing rice wine

or dry Sherry

To serve

20 shop-bought Chinese pancakes

spring onions

sliced into matchsticks

hoisin sauce

step 1

Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.

step 2

Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.

step 3

Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.

step 4

Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you prefer, shred the meat using two forks.

step 5

Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.

Method 2

🦆 Ingredients

For the duck:

1 whole duck (about 2–2.5 kg), cleaned

1 tbsp salt

1 tbsp Chinese five-spice powder

2 tbsp honey

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp Shaoxing wine (or dry sherry)

4 cups boiling water

For air-drying & glazing:

2 tbsp honey (extra)

1 tbsp soy sauce

1 tbsp water

To serve:

Thin Mandarin pancakes

2 cucumbers, julienned

4 spring onions, sliced

hoisin sauce

🔪 Step-by-Step Instructions

1. Prep the duck

Rinse and pat dry.

Rub inside and out with salt and Chinese five-spice.

Mix soy sauce, rice vinegar, and Shaoxing wine, and rub over the duck.

2. Tighten the skin (important!)

Pour boiling water over the duck (this tightens the skin for crispiness).

Pat dry thoroughly.

3. Glaze

Mix honey + soy sauce + water.

Brush all over the duck.

4. Air-dry (key step)

Hang the duck or place it on a rack in the fridge uncovered for 12–24 hours.

This dries the skin so it roasts ultra-crispy.

5. Roast

Preheat oven to 180°C.

Place duck on a rack over a tray.

Roast for about 1.5–2 hours, turning halfway.

Increase heat to 220°C for the last 10–15 minutes to crisp the skin.

6. Rest & carve

Let it rest 10–15 minutes.

Slice thin pieces of crispy skin with some meat attached.

🥢 How to Serve

Spread hoisin sauce on a pancake

Add duck slices

Top with cucumber + spring onion

Roll and eat 🌯

🔥 Tips for Authentic Results

Air-drying is non-negotiable for crispy skin.

If you want ultra-authentic texture, separate skin from fat using a straw (advanced technique used in Beijing restaurants).

A fan in the fridge (or near an open window) helps drying.



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