Peking Duck


Peking Duck

1.5 to 2 kg Duck

1 cinnamon quill

1 knob ginger, sliced

1/4 cup light soy

1/2 tsp sesame oil (optional)

1/4 cup honey

1 tbsp glucose

3 star anise

pinch white pepper

2 cloves garlic, smashed

1 cup cornflour (mixed with 1/2 cup water)



5 star anise

1 cinnamon quill

1 tsp white pepper

1 tbsp roughly chopped garlic

2 tbsp roughly chopped ginger

1+1/2 tbsp salt


To serve

8 tbsp plum sauce

8 tsp hoisin

10 spring onions, trimmed & cut lengthwise into segments

1 cucumber, peeled & cut into thin strips each about 5 cm long



1 L water

250 g flour

vegetable or sesame oil


Trim the neck and wings off of the duck, and with a small air pump, pump air between the skin and flesh of the duck, so the skin comes away from the flesh of the duck. Tie some string around the next of the duck so it can be hung up later.

In a large pot of boiling water add the rest of the ingredients and submerge the duck in the water. Ladle some of the water over the duck then take it out of the water and hang it for 6-7 hours

Pre-heat the oven to 180C. Lay the duck on a rack over an oven tray half filled with water and stuff the cavity with the stuffing and push it through the duck with a spoon. Put the duck in the oven for 30min breast-side up then turn the duck over and cook for 45min (breast-side down) then turn it over again and cook for another 30min (breast-side up)

While the duck is roasting, make the pancakes. Boil the water & add it gradually to the flour in a bowl. Mix well with a wooden spoon. Cover with a cloth & leave to stand for 20 minutes.

Form the dough into a long roll about 5 cm in diameter. Cut off 1 cm rounds from the roll. Roll into round balls & flattened them again into round cakes 0.5 cm thick. When you have used up the dough, dust each cake with flour & roll them out into paper-thin pancakes. Lightly brush a heavy based fry pan with oil, & cook the pancakes over a low heat for 1 ¼ minutes on each side. They are ready when parts of the pancake start to curl & bubble slightly; stack the cooked pancakes & cover them with a damp cloth until required.

To serve the duck, first slice off the crisp skin in 3 to 5 cm squares, then slice the meat.