Skip to content

Peking Duck

From 1001 Recipes You've Always Wanted To Cook.

Source and licence

From 1001 Recipes You've Always Wanted To Cook, printed page 6, digitised by the Internet Archive: https://archive.org/details/1001RecipesYouveAlwaysWantedToCook

Read the original http://creativecommons.org/publicdomain/mark/1.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 2kg/4V£lb duck 1 tbsp runny honey 2 tbsp dark soy sauce a pinch of five-spice powder To serve 12 ready-made Chinese pancakes 8 tbsp plum sauce 1 bunch of spring onions (scallions), cut into thin strips VS cucumber, cut into thin strips 1 Put the duck in a large bowl.
  2. Pour a kettleful of boiling water over it.
  3. Remove the duck and dry inside and out with kitchen paper.
  4. Prick the skin all over with a fork, taking care not to pierce the flesh.
  5. Leave it somewhere cool and airy to dry overnight, with a bowl underneath to catch any drips.
  6. 2 Heat the oven to 190°C/375°F/Gas 5.
  7. Mix the honey and soy sauce with the five-spice powder and rub over the duck.
  8. Set aside to dry for 10 minutes.
  9. Put the duck on a wire rack over a roasting pan and roast in the oven for 1 hour.