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Peking Duck

Serves 4 - 6

  • 1 whole duck - 1.6 kg - 2 kg - fresh or frozen

(Honey syrup mixture)

  • 1 lemon
  • 1.5 lt. water
  • 3 tbs. honey
  • 3 tbs. dark soya sauce
  • 3 tbs. rice wine or dry sherry

** Important **

When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.

If the duck is frozen, thaw thoroughly. Then wash and dry very well. Cut the lemon into quarters. Combine the lemon pieces with the honey syrup ingredients in a deep saucepan, and bring to the boil. Turn the heat to low and simmer for 20 minutes. Dip the duck in the simmering mixture for one minute, and remove with a slotted spoon and put on a rack in front of a fan for 3 - 4 hours to dry completely. Alternatively, place in a well-ventilated area for longer. Ensure a tray is placed under the duck during this period to catch any dripping. The surface of the skin should now feel like parchment. Pre-heat the oven to the maximum setting. Meanwhile, place the duck on a roasting rack in a tray, breast-side up. Put 1/4 cup of water into the tray, to prevent the fat from splattering. Now roast the duck in the oven for 15 minutes, and then turn the heat down to medium. Continue roasting for 1 hour and 15 minutes, or until well-cooked and golden brown. Before carving the duck, let it cool for at least 10 minutes. Shred the duck meat with the skin, and place on a warm serving plate. Serve with chinese pancakes, spring onions, cucumber, and Hoisin (Hoy Sin) sauce.


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