Peking duck

Learn how to prepare a crispy Chinese delight: a classic peking duck recipe, served on thin pancakes made from scratch


Duck: 1, oven-ready, approx 2.5 kg

Ginger: 1 thumb size piece, fresh, peeled and grated

Five spice powder 15 ml

Salt 30 ml

Flour 140g

Salt 2.5ml

Water 125 ml, boiling

Sesame oil 30ml

To serve

4 Scallion

90ml Hoisin sauce



Heat the oven to 170°C (150°C fan) 325F, gas 3.

Run the grated ginger around the cavity of the duck and rub inside and out with the salt.

Sprinkle the outside of the bird with the five-spice powder.

Put the duck on a rack in a deep roasting pan and roast in the oven for 1 1/2 hours.

Drain off the fat every half an hour or so, then turn up the oven to 200°C (180°C fan) 400F, gas 6 for about 20 minutes until the skin is brown and crispy.


Put the flour and salt into a bowl and stir in the boiling water.

When it’s cool enough to handle, knead on a floured board for about 10 minutes until you have a silky dough, then cover with a clean tea towel and rest for 30 minutes.

Knead the dough again for 5 minutes, roll into a sausage shape and cut into about 12 pieces.

Dip each piece in a little sesame oil and roll into circles about 10 cm diameter.

Brush a frying pan with the remaining sesame oil and heat.

Fry the pancakes in batches until just starting to take colour, stack between sheets of kitchen parchment and cover with a clean tea towel to keep warm.

To serve
Shred the meat from the duck carcass.
Spread a little hoisin sauce on each pancake, add some duck and sprinkle with the shredded spring onions.

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