Making Peking Roast Duck from Huo Kao
For the duck
- 2 kg whole Peking duck
- A pinch of salt
- Ground white pepper
- 6 tbsp honey
- 4 tbsp Chinese five-spice powder
- 2 tbsp dark soy sauce
- 2 tbsp brown sugar
For the glaze
- 1 tbsp cornflour
- 6 tbsp hoisin sauce
- 6 tbsp superfine sugar
- 2 tbsp sesame oil
- 1 tbsp dark soy sauce
- 1 cucumber
- 3 spring onions
- 1 pack of Chinese/Mandarin-style pancakes
- 1 tbsp sweet plum sauce
- 1 tbsp mashed garlic
- Rinse the duck thoroughly in water, then remove the neck bone without breaking the skin.
- Marinate the duck in salt, pepper, honey, five-spice powder, dark soy sauce and brown sugar and hang to dry for 12 hours.
- Mix together the cornflour, hoisin sauce, sugar, sesame oil and dark soy sauce and set aside.
- Inject compressed air into the duck between its skin and flesh to make the skin glossy and shiny. Then, coat with the glaze and hang to dry for a further four to six hours.
- Preheat the oven to 200°C/400°F/Gas 6. Roast the duck for around 80 minutes until the skin turns crispy.
- While the duck is cooking, cut the cucumber and spring onions into thin strips and set aside until ready to serve.
- Slice the duck into very thin slices, ensuring each piece contains both meat and skin. Serve with the vegetable strips, pancakes, plum sauce and mashed garlic.
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