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Peking duck

Peking duck

Chinese
8$

A dish cooked and eaten in Beijing since the Imperial era, today Peking duck is a Chinese restaurant favourite across the world. There are countless methods of preparing and cooking the duck, but originally it was roasted in a closed oven until the kitchens of the Qing Dynasty developed the open-oven style to cook several ducks at the same time. The duck is then served with steamed Chinese pancakes, cucumber, spring onion and sweet bean sauce.

Details

  • Cuisine :

    Chinese

  • Recipe Type :

    Duck

  • Difficulty :

    Easy

  • Preparation Time :

    10 mins

  • Cooking Time :

    60 mins

  • Serves :

    2

Ingredients

  • 2 duck legs, around 450g/6oz (we like field&flower)

  • 1 tsp Chinese five spice

  • 1 tsp sea salt

  • 1 tsp garlic granules

Recipe

  • 1

    Preheat your oven to 180°C/356°F/gas mark 4 and remove the duck legs from the fridge about 20 mins before you want to cook them.

  • 2

    Prick the skin of the duck legs all over with a fork or skewer.

  • 3

    In a bowl, mix together your five spice, garlic and salt, then rub over the duck legs.

  • 4

    Place the duck legs in an ovenproof dish and cook for about 60 mins. Leave them in a little longer if they haven’t crisped up enough.

  • 5

    While the duck is cooking, prepare your cucumber and spring onions.

  • 6

    Once the duck is cooked, leave it to rest for about 10 mins then shred the meat using two forks or your fingers.

  • 7

    Serve the shredded duck with the hoisin sauce, pancakes, cucumber and spring onions on the side.