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    Peking-style Duck

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    Peking-style Duck

    We've taken the traditional Peking duck recipe and adapted it, making it easier for you to prepare. The Pekin duckling used is the name of a breed of duck; it is available prepacked all year round.

    • Preparation time: 40-45 minutes, plus overnight drying
    • Cooking time: 90 minutes to 105 minutes
    • Total time: 1 hour 10 minutes to 1 and a half hours, plus overnight drying 60 minutes 60 minutes 30 minutes

    Serves: 4


    • 2.2kg Waitrose Fresh British Free Range Peking Duckling
    • 3 tbsp Bart Spices Chinese Five Spice Paste
    • 2 star anise
    • 1 tsp sea salt
    • For the glaze
    • 3 tbsp clear honey
    • 4 tbsp dark soy sauce
    • 5cm piece fresh root ginger, peeled and thinly sliced
    • 100ml Mitsukan Rice Vinegar or dry sherry
    • To serve
    • 1 bunch salad onions
    • ½ cucumber
    • 16 Chinese pancakes, warmed
    • Wing Yip Hoisin or Plum Sauce, to serve


    1. The day before you cook the duck, cut away the strings, and remove and discard the giblets. Wash and pat dry with kitchen paper, then loosely wrap the duck in baking parchment and chill in the fridge until required, preferably overnight. This allows the duck to dry out, so it will be crispier when cooked.
    2. The following day, preheat the oven to 220°C, gas mark 7. Prick the skin of the duck all over with a fork. Make an incision with a sharp knife on the underside of the parson's nose (the tail end) and into the fat gland to release the fat. Place the bird on a wire rack over the sink. Pour a kettle of boiling water over the duck, empty out any water from the inside of the cavity and pat dry with kitchen paper.
    3. This opens up the duck's skin pores to release more fat.
    4. Make the glaze by heating 500ml cold water in a large pan with the honey, soy sauce, ginger and rice vinegar or dry sherry. Bring to the boil and simmer for 15-20 minutes or until reduced by half.
    5. Meanwhile, rub five spice paste evenly inside the duck, then place the star anise in the cavity. Pour some cold water into the base of a large roasting tin and place the wire rack with the bird on it over the tin. Sprinkle the skin with the sea salt.
    6. Roast the duck on the top shelf of the oven for 15 minutes then brush the skin thoroughly with half the glaze. Roast for 15 minutes, then brush with the remaining glaze . Return the duck to the oven and cook for 1-1¼ hours, reducing the oven temperature to 180°C, gas mark 4 after 15-20 minutes, or once the skin has turned a mahogany colour. If the skin becomes too dark, cover with foil. The duck is cooked if the juices run clear when a skewer is inserted into the thickest part of the thigh.
    7. Just before serving, shred the salad onions and soak in ice-cold water for 5-10 minutes to crisp. Halve and deseed the cucumber and cut into 5cm batons.
    8. To carve the duck, cut the breast meat away from the carcass, then cut through and remove the leg joint. Cut the breast meat into long thin slices, then cut away the rest of the meat from the bone. To serve, spread a Chinese pancake lightly with hoisin or plum sauce and wrap it around the duck meat, salad onions and cucumber.

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