Peking Duck

Peking Duck

Take a walk on the adventurous side by making this quintessential Chinese dish!
cooking time imageCooking time - 130 mins
serves imageServes - 4
difficulty imageDifficulty - not too tricky

Ingredients

  • 1.7kg/60oz duck

For the honey syrup mixture

  • 1 lemon
  • 3 tbsp clear honey
  • 3 tbsp dark soy sauce
  • 150ml/5fl. oz Shaohsing rice wine/dry Sherry
  • 1.2l/41fl.oz

To serve

  • 20 shop-bought Chinese pancakes
  • Spring onion, sliced
  • Hoisin sauce

Method

  • Squeeze the lemon into your Whatever Pan. Pour in the honey, dark soy sauce, rice wine and water. Bring the mixture to a boil and simmer on low heat for about 20 mins.
  • Prepare the duck by rinsing it with water then blotting it completely dry.
  • Pour your prepared syrup all over the duck. Do this several times until the skin is evenly coated all over.
  • Place the duck in the fridge overnight to dry out. Be sure to leave the duck uncovered for best results.
  • The next day, preheat your oven to 240°C/475°F.
  • Add 150ml/5fl. oz to your Whatever Pan. This will prevent the fat from splattering.
  • Roast the duck for 15 mins. Then, reduce the heat to 180°C/350°F and roast for another 70 minutes.
  • Flambé with a high-alcohol spirit of your choice for extra flavour and crispiness. This step is optional. 
  • Allow the duck to rest for 10 minutes, then cut it into pieces.
  • Assemble with the pancakes, spring onions and Hoisin sauce. Enjoy!

Ingredients

  • 1.7kg/60oz duck

For the honey syrup mixture

  • 1 lemon
  • 3 tbsp clear honey
  • 3 tbsp dark soy sauce
  • 150ml/5fl. oz Shaohsing rice wine/dry Sherry
  • 1.2l/41fl.oz

To serve

  • 20 shop-bought Chinese pancakes
  • Spring onion, sliced
  • Hoisin sauce

Method

  • Squeeze the lemon into your Whatever Pan. Pour in the honey, dark soy sauce, rice wine and water. Bring the mixture to a boil and simmer on low heat for about 20 mins.
  • Prepare the duck by rinsing it with water then blotting it completely dry.
  • Pour your prepared syrup all over the duck. Do this several times until the skin is evenly coated all over.
  • Place the duck in the fridge overnight to dry out. Be sure to leave the duck uncovered for best results.
  • The next day, preheat your oven to 240°C/475°F.
  • Add 150ml/5fl. oz to your Whatever Pan. This will prevent the fat from splattering.
  • Roast the duck for 15 mins. Then, reduce the heat to 180°C/350°F and roast for another 70 minutes.
  • Flambé with a high-alcohol spirit of your choice for extra flavour and crispiness. This step is optional. 
  • Allow the duck to rest for 10 minutes, then cut it into pieces.
  • Assemble with the pancakes, spring onions and Hoisin sauce. Enjoy!

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