FOOD: Simple Peking duck


If you’re like me, you may have a load of ducks in your freezer from duck-shooting opening weekend last Saturday. If so, then this is the recipe for you. There are hundreds of ways to cook duck in Asian cultures — for example, steamed, roasted or smoked — but this method is very simple to make, and a great way to utilise this gamey bird. Peking duck is one of the most famous and popular Chinese dishes. The traditional way to make this is rather laborious (think three days’ intense preparation), so I have simplified this for home cooks whilst retaining similar flavours to the original recipe. Enjoy this tasty, crispy goodness!




1 whole duck (I used one of my husband’s from duck-shooting opening weekend)
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon five spice powder
4 tablespoons hoisin sauce

16 small tortilla (or pop to U-Plus and grab some frozen duck pancakes)
4 spring onions
2 cucumbers
1/2 cup hoisin sauce

1. Combine the honey, soy sauce, five spice and hoisin and mix well. Smother the duck with the marinade and pop into the fridge overnight to marinate.

2. Pre-heat the oven to 160degC. Pop the duck onto a roasting dish and put into the oven. Cook for about two hours, spooning off the excess fat that renders off the duck.

3. While this is cooking, prepare the vegetables. Cut the spring onions in 8cm pieces and cut length-ways. Cut the cucumber in half length-ways and remove the seeds with a spoon. Cut into matchsticks.

4. After a couple of hours in the oven, if the skin isn’t crispy enough, turn up to 210degC to crisp it. Remove from the oven and let it cool a little.

5. Wrap the tortilla in tin foil and pop in the oven to warm while you shred the duck. Use two forks to shred all the meat off the carcass and put onto a warmed serving platter.

6. Serve immediately. People can just make up their own by rolling some duck in a tortilla with a dollop of hoisin sauce, spring onion and cucumber. Enjoy!