Crispy Peking duck

This Peking Duck is ideal for a family lunch, and combined with our homemade vegetable spring-rolls, the dish is elevated to another level!

When I tried this recipe, that my brother shared with me, I was amazed how this simple recipe perfectly captures the flavours and textures of Peking duck without all the hassle.

One thing is certain–you’ll definitely impress family and friends with this one. And you can still look forward to traveling to Beijing one day... to get the oven-roasted real deal, with all of the ambience and fanfare that goes with it.

INGREDIENTS:

Peking Duck

• 1 whole frozen duck, about 2.6kg in weight

• 1 orange

Spices

• 50g of Chinese five-spice powder

• 25g of salt & pepper

• 2 tbsp sugar

To serve

• 20 Chinese pancakes

• 1 bunch of spring onions, finely sliced

• 1 cucumber, finely sliced

• hoisin sauce, or plum sauce

METHOD:

• Rinse the duck inside and out, and pat dry. Cut off tail and discard

• In a small bowl, mix together the Chinese five-spice powder and salt

• Sprinkle one teaspoon of the mixture into the cavity of the duck

• Stir 2 tbsp of sugar into the remaining spice mixture and rub evenly over the entire outside of the bird

• Cut one orange in half and tuck inside the cavity

• Cover and refrigerate the bird for at least 2 hours, or overnight

• Preheat the oven to 220 C degrees

• Place duck breast side up and roast for 1 1/2 hours in the preheated oven

• Add 150ml water to the tin to prevent the fat from spattering, reduce the heat to 160C fan and continue to roast for another 1 hr 30 mins

• Remove the duck from the oven and let it sit for at least 10 mins before you carve it

• Using a sharp knife or 2 forks, cut the skin and meat into pieces and arrange them on a warm serving platter

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

An easy recipe for Peking duck, for a mouth watering main course