One of the oldest and most famous recipes to come out of the north of China and Beijing is Peking duck. It is prized for its thin, crispy skin.
- 1 whole duck
- 1 tbsp Chinese five spice
- 1 tbsp salt
- 1 tbsp sugar
- 5 shallots
- 3 large slices ginger
- 5 garlic cloves
- 4 spring onions, green part only
- ¼ bunch coriander
- 3 star anise
- ½ cup (125 ml) shaoxing wine
- 2 tbsp sesame oil
- ¼ cup (60 ml) vinegar
- ¼ cup honey
- 2 tbsp sugar
- spring onions
- cucumber sticks
- hoisin or sweet bean sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 4 hours
Hanging time: 1 hour
- Rinse duck inside and out. Pat dry with paper towel.
- Season duck with Chinese five spice, salt and sugar, and rub to completely cover cavity of duck.
- Stuff duck with shallots, ginger, garlic, spring onions, coriander and star anise. Add shaoxing wine and sesame oil.
- In a threading motion, skewer duck shut. Chill for 4 hours, to marinate.
- Combine marinade ingredients in a wok over medium heat, until simmering. Holding the duck over wok, ladle boiling marinade over duck skin. Leave hanging above wok for 1–2 hours, or until skin has dried out.
- Preheat oven to 180°C. Roast in oven for 1 hour 30 minutes, or until juices run clear when pierced with a skewer.
- Finely slice duck meat. Serve with pancakes, spring onion, cucumber and sauce.