PEKING STYLE DUCK 

A dish that’s been a delicacy since the imperial era, this recipe uses specially bred ducks. The marination is as important as the spices used. 

Preparation time: 90 minutes (Serves 2)

For Peking Duck

Ingredients:

•       1 whole duck (with skin)

•       2 cinnamon sticks

•       1 nutmeg

•       4-5 star anise pods

•       6 cloves

•       1 inch ginger 

Preparation:

•       Rinse the duck, let it rest in a colander and pat dry

•       Dry roast and grind cinnamon, ginger, nutmeg, white pepper and cloves (spice mixture)

•       Sprinkle 1 tsp of the spice mixture into the cavity of the duck

•       Add 1 tbsp of the soy sauce and hand-squeeze half

•       orange juice into the remaining spice mixture

•       Rub evenly on the bird

•       Tuck green onions inside the cavity

•       Let the bird rest for 2 hours in a tray

•       Place the duck breast side up in the colander over the tray and steam for an hour

•       Lift the duck with tongs

•       Remove the spring onions and let it drain

•       Preheat the oven to 175ºC

•       Place the duck breast side up in a tray and prick its skin all over using a satay stick

•       Roast for 30 minutes in the preheated oven

•       Mix the remaining soy sauce and honey together

•       After 30 minutes, baste the honey mixture onto the duck with a brush and return it to the oven

•       Turn the heat up to 260ºC

•       Roast for 5 minutes. Let it rest

•       Slice and serve

For Sauce

Ingredients:

•       ½ cup plum sauce

•       2 tsp sugar

•       ½ tsp white pepper

•       3 tbsp soya sauce

•       1 tbsp honey

•       2 oranges

•       5 spring onions

•       2 tsp white vinegar

•       2 tsp coriander roots (chopped)

•       Salt as required

Preparation:

•       Cook the plum sauce with sugar and vinegar

•       Add chopped spring onions and chopped coriander roots

•       Finish with some orange zest

•       Cut fine batons of cucumber and celery and

•       serve with sauce and duck