Peking duck


Ingredients 6
Servings 4
Time

Ingredients

  • 1
    lemon, sliced
  • 1
    Litres
    water
  • 45
    ml
    honey
  • 45
    ml
    dark soy sauce
  • 150
    ml
    rice wine or dry sherry
  • 2
    kg
    duck
 

Method

 
Place lemon, water, honey, soy sauce and wine in a saucepan and bring to boil. Reduce heat and simmer for 20 minutes. Pour mixture over duck (which has been rinsed, dried and pricked all over with a skewer - this is optional - it speeds the drying process) until completely covered. Hang duck on a hook suspended over a dish and dry with a hairdryer until skin feels like parchment (or leave to dry overnight). Roast at 240 ºC for 15 minutes. Reduce temperature to 180 ºC and roast for 1 hour. Cut skin and meat into pieces and serve immediately with Chinese pancakes (from Chinese delis and supermarkets), cucumber sticks, spring onions and hoisin or plum sauce.
 

Read more on: poultry  |  roast
 

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