Peking duck

Recipe from: 23 January 2013
peking duck

Ingredients 16
Servings 1
Minutes 00:30


Serving Change
  • 1
    large duck
  • For the stock:
  • 1
    medium onion - chopped
  • 125
    soya sauce - plus extra for basting
  • 1
    white rice
  • 60
  • 1
    Chinese five spice
  • For the pancakes:
  • 1.5
    self-rising flour
  • 180
    boiling water
  • 1
    sesame oil
  • For serving:
  • 1
    packet Asian leaf salad
  • 6
    medium spring onions - shredded
  • 1
    small cucumber - julienned
  • 125
    hoisin sauce


Place duck in a pot with stock ingredients. Simmer for 1 hour. Remove and drain duck.

Place on a rack and dry in front of a fan for 2 hours or in the fridge overnight.

Preheat oven to 220°C and roast duck for 30-40 minutes, or until deep golden and crispy. Rest, then remove meat from bone and slice.

Pancakes: Pour boiling water over flour and mix to form a dough. Knead for 5-6 minutes.

Divide dough into 16 pieces and roll into 0.5cm thick disks. Brush with sesame oil and place 8 disks on top of each other. Roll out to a third of a centimetre thickness.

Pull two pancakes apart, dry-fry for 30 seconds a side. Serve with duck, vegetables and sauce.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: recipe  |  duck  |  roast  |  classic  |  asian

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