Crispy Peking Duck

 

Ingredients:

• Chinese Five Spice


• Soy Sauce


• Honey


• Whole duck (around 2 kg)

Method:

The day before:

• Wash duck inside and out, pat dry


• Put in a windy place or in front of a fan to thoroughly dry for a couple of hours


• Tip a tablespoon of five spice inside the duck and shake it around


• Mix a couple of tablespoons of five spice with a couple of tablespoons of soy sauce and thoroughly rub into the skin


• Place in fridge overnight

To Cook:

• Place on a rack in a large wok, or in a steamer and steam for one hour


• Place in pre-heated oven at 190 for 1 hour


• Remove from oven, turn heat up to 260


• Mix about a tablespoon of honey with the same of soy sauce and glaze the duck


• Blast in the oven at 260 for 10 minutes


• Shred the meat from the bone with a couple of forks


• Serve with Hoi-Sin sauce, Mandarin pancakes, julienne cucumber and spring onion or leek.