Peking roast duck

Makes: 1
Course: Dinner
Cooking Time: 1 hr 20 mins
Prep Time: 15 mins
  • 1 whole duck, about 2-2.5kg
  • 300ml water
  • 4tbs maltose or golden syrup
  • 4tbs clear vinegar
  • 1tsp beetroot powder (optional for colour), or pure beetroot juice
  • 2tbs soy sauce
  • 2tbs honey
  • 1tbs of five-spice powder
  • 1tbs grated ginger
  • 2 cloves of garlic, minced
  • 2 spring onions, green part only, chopped
  • 3 pak choi

Peking duck is a popular dish that originated in Beijing, China. It is made by roasting a duck over an open flame, which creates crispy skin and tender meat. The duck is then sliced thin and served with thin pancakes, hoisin sauce, and green onions, or it can be just eaten on its own.

1. Preheat your oven to 210 degrees.

2. Rinse the duck and pat it dry with a paper towel.

3. Boil the water with the vinegar, maltose or golden syrup and beetroot powder. Holding the duck with a coat hanger or a butcher’s meat hock, with the legs hanging down directly over the pot, ladle the boiling liquid over the bird. In time you will see the skin puff up and start to gain a red colour. Continue to do this until all the skin on the duck is tight and glossy. Hang it up and let it dry for 10 minutes.

4. In a small bowl, mix together the soy sauce, honey, five-spice powder, grated ginger, minced garlic and chopped green onions. Rub the mixture over the entire cavity of the duck and then put it all inside the duck and, using a wooden skewer, seal the cavity, so the ingredients will release their flavour from the inside to the meat when roasting.

5. Place the duck in a roasting tray and roast in the preheated oven for 1 hour and 20 minutes, or until the skin is golden brown and crispy.

6. Remove the duck from the oven and allow it to rest for 10-15 minutes before carving. Serve it sliced on a bed of steamed pak choi, garnished with additional green onions on top, if desired.