SBS Food editor Camellia Aebischer shares her shortcut version of the classic Chinese dish. Making soft, thin Peking duck pancakes at home is so easy you can make 30 at once with minimal effort. Talk about a strong return on investment!
Aromatic five-spice powder is used extensively in Hong Kong cuisine and is beautiful as a seasoning for fatty duck meat.
There is no doubt that a good larb is a little complex, with lots of ingredients - but with bags of flavour, it’s worth the effort. Lemongrass, lime leaves and good fish sauce are essential elements along with the roasted rice, which is what larb is all about.
Being a fattier meat than chicken, duck sang choy bao is just that more delicious. With ginger, cloves and honey, it's slightly sweet and has plenty of umami.
This fragrant duck dish combines the sweet and numbing heat of Sichuanese spices with fresh aromatics, all braised together in a light beer sauce. If you're a fan of Sichuan cuisine, this is one dish you can't miss.
This traditional Chinese clay pot dish serves up a variety of cured meats with a homemade sweet soy sauce.
This is a dish best planned in advance, as it requires two days of marinading to give the duck the most intense orange flavour and such incredible tenderness. Well worth the while!
Duck makes for an excellent curry meat, absorbing the garlic and ginger marinade overnight and cooked slow for a tender meal.
This duck is incredibly succulent, slow roasted for six hours and served with a slightly sweet sauce that's a blend of walnut and spices.
This technique is all about pan frying the duck legs in their own fat until they are crispy on the outside and succulent in the middle.
Crisp, golden skinned duck roasted till tender, served with deep-red cherries roasted in butter, orange zest and vinegar.
Winter melon (actually in season spring-summer) has a mild taste that absorbs the flavour of this deeply aromatic broth. Add into the mix earthy shiitake mushrooms and duck, and you have one soothing, aromatic concoction.