Name: Peking duck
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 duck; 1 onion medium, chopped; 125 ml soy sauce; 1 cup white rice; 60 ml honey; 1 Tbs Chinese five-spice powder; 1.5 cup self-raising flour; 180 ml water boiled; 1 dash sesame oil; 1 salad greens Asian leaf variety; 6 spring onions shredded; 1 cucumber julienned; 125 ml hoisin sauce

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Ingredients (13)

duck

For the stock:

1	onion — medium, chopped
125 ml	soy sauce
1 cup	white rice
60 ml	honey
1 Tbs	Chinese five-spice powder

For the pancakes:

1.5 cup	self-raising flour
180 ml	water — boiled
1 dash	sesame oil

For serving:

1	salad greens — Asian leaf variety
6	spring onions — shredded
1	cucumber — julienned
125 ml	hoisin sauce

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Method:

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.