Peking duck
Rich, sweet and salty, make your own Peking duck this weekend with this simple method. Serve with Chinese-style pancakes and let everybody help themselves.
Ingredients
- 2 whole ducks, hairs removed
For the marinade
- 15g/½oz Chinese five-spice powder
- 50²µ/1¾´Ç³ú salt
- 40g/1½ oz caster sugar
- 20²µ/¾´Ç³ú chicken powder
- 20²µ/¾´Ç³ú fresh root ginger, sliced
- 20²µ/¾´Ç³ú spring onions, sliced
- 300ml/10fl oz rice wine vinegar
- 250g/9oz maltose
For the duck sauce
- 180g/6oz hoi sin sauce
- 30g/1oz crushed yellow bean sauce
- 30g/1oz sesame sauce
- 2 tbsp vegetable oil
- 90g/3¼oz caster sugar
To serve
Method
Combine the marinade ingredients in a small bowl, then rub it inside the ducks.
Stuff the duck's cavities with the ginger and spring onion slices. Carefully shower the ducks with boiling hot water, then dry it with kitchen paper and set aside.
Combine the vinegar and 150ml/5fl oz water in a saucepan and bring to the boil. Once boiling, add the maltose and mix over a low heat until melted.
Brush the malt mixture onto the duck skin, then leave in the fridge to air-dry for 1–2 days.
On the day of serving, preheat the oven to 185C/175C Fan/Gas 5. Transfer the duck to a roasting tin and roast for 1 hour and 10 minutes, turning the duck over after 35 minutes. Once cooked, a meat thermometer should read 80C.
To make the duck sauce, mix the hoisin sauce, yellow bean sauce, sesame sauce and 120ml/4fl oz water together in a bowl.
Transfer to a saucepan and cook over a low heat for 2–3 minutes. Add the oil and sugar, mix and cook for another 5 minutes.
Steam the pancakes for 7 minutes.
Carve the duck and serve it alongside the pancakes, cucumber, spring onions and duck sauce.
Recipe Tips
You need to start this recipe 1–2 days in advance. Use a meat thermometer to check that the duck is ready.