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About this recipe:
This is an easy to follow recipe for Peking duck, perfect for your next homemade Chinese dinner. This Chinese speciality is basted and air dried before being roasted in the oven, resulting in tender meat and a nice crispy skin. Enjoy with pancakes, slices of cucumber, spring onions and plum sauce.
1 Peking duck (2.5kg)
1 (2.5kg) whole duck
1.2L (2 pt) water
3 tablespoons honey
1 lemon, cut in 5mm (1/4 in) slices
3 tablespoons dark soy sauce
150ml (1/4 pt) rice wine or dry sherry
150ml (1/4 pt) boiling water, for roasting
20 min › Cook:
2 hr 25 min › Extra time:
6 hr drying › Ready in:
8 hr 45 min
Pat the duck dry both outside and in the inner cavity and put a hook through the neck so that the duck can be hanged.
In a saucepan combine the 1.2L (2 pt) water, honey, lemon slices, soy sauce and rice wine. Bring to the boil and simmer for 20 minutes.
Use all of the lemon mixture to baste the duck.
Hang the duck to dry in a cool place with good airflow for at least 6 hours so that the skin can dry out and the flavours can develop.
Preheat oven to 250 C / Gas 9.
Place the duck breast side up on a rack in a roasting tin containing the 150ml (1/4 pt) boiling water. Make sure that the rack is high enough to stand out of the water.
Roast the duck for 15 minutes in the preheated oven, then turn temperature down to 190 C / Gas 5 and cook for just under 2 hours, or until the skin is crispy and the meat is tender.
Remove from the oven and allow to rest for five minutes before carving.
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