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
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