Peking Duck

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1 whole duck
4 litres water
2 star anise
3 garlic cloves
2 spring onions
5cm knob of ginger
6 tablespoons honey
4 tablespoons soy sauce
125ml rice wine vinegar
Chinese Pancakes (about 20-25 pancakes)
3-4cm spring onion pieces (1 per pancake)
3-4cm cucumber pieces (1 per pancake)
Hoisin sauce

Items you will need
String or meat hooks
Bicycle pump (optional
Fan (optional)


Remove extra fat from duck and dry the cavity. Place either the nozzle of a bike pump or straws in the neck end of the duck between the skin and the meat and inflate the skin with the pump or by blowing into the straws.

In a large saucepan or wok, place the water, honey, ginger wine and vinegar and bring the water to the boil. Holding the duck by the string, dip the whole of the body of the duck in the water and ladle the water over it for 20 seconds.

Hang the duck by its neck with meat hooks in front of a fan for 2-3 hours to dry the skin.

Once the skin is dried, preheat your oven to 190’C. Place the star anise, spring onion and bruised garlic clove in the duck cavity.

Place duck on a rack inside a baking dish and cook for 1 hour or until skin is crispy.

To serve
Prepare the pancakes as per instructions on the packet. Slice the duck, cucumber and spring onion. To assemble the pancakes spread a little hoisin sauce over the pancake, place a piece of duck, spring onion and cucumber on the pancake. Enjoy.

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