Two days prep and cooking, but damn it's worth the effort and wait.
A Chinese restaurant favorite and rightly so. I could eat this for breakfast, lunch and dinner, could you?
Don't forget, this coming weekend is Chinese New Year. There's no better way to kick off your Chinese feast than with Peking Duck.
For the Peking Duck:-
1.4kg (approx) Oven ready duck
Sea salt flakes
4 tsps Chinese five spice powder (click for recipe) or store bought
4 Whole star anise
2 Cinnamon sticks (halved)
2 tbls Runny honey
For the Duck Sauce:-
3 tbls Hoisin sauce
1 tbls Granulated sugar
3 tbls Water
Prepare the duck – Remove the back bone and flatten the duck. Cut in half to provide 2 x separate duck halves.
Using a chef’s torch, burn off any stray hairs. Or remove them with tweezers.
Pour boiling water over each portion and leave to cool. Pat dry with kitchen paper to remove any excess moisture.
Place both portions (skin side up) onto a rack over a tray. Place uncovered in the fridge overnight to dry out the duck skin. Or if space, hang over a tray in a cook place.
Cooking the duck – Preheat oven to 150c. Meanwhile. Pierce the skin in several places (do not cut through the flesh) Rub plenty of sea salt and half of the Chinese spice five seasoning all over the skin sides. Message well and push well into the skin.
Place the duck halves skin side down onto the rack over a roasting try. Rub the remaining Chinese five spice onto the insides of the duck halves. Lay on the Star Anise and Cinnamon sticks.
Place in the oven for 2 hours. Draining off excess fat in try occasionally.
After 2 hours turn over and place skin side up and ½ hour or until meat is tender.
Remove from the oven and turn on the grill to highest setting. Pour approx 1 tablespoon runny honey over each of the portions and brush all over to evenly distribute.
Place under grill until skin is crisped but not burnt.
Remove and leave to cool slightly before shredding with two forks.
Whilst Duck is cooling make the Sauce – Place all ingredients into a small saucepan and bring to a boil. Taste and add more sugar if necessary. If too thick add a little more water. Remove from heat and pour into a small serving bowl.
Serve with sliced cucumber, sliced spring onions and duck pancakes with the sauce.
TIP: This can all be made ahead and simply warmed through before serving. The duck and sauce freeze well too.