Peking Duck two ways – Traditionally Made Peking Duck

Homemade Peking Duck! If you have the time this dish is definitely worth the effort. The crispy skin and succulent meat make for an amazing dish and is sure to impress. Find out more about Peking Duck HERE.


  • 1 Duck, fresh or from frozen
  • 2 Tbsp. Five-spice (Alternatively, find a recipe for homemade five spice down below)
  • 3 Tbsp. Runny honey
  • ½ Cucumber, thinly sliced
  • A few spring onions, finely sliced
  • 2 Packs thin rice pancakes (you can buy these at a Chinese shop or make them yourself – Recipe down below)
  • Hoisin sauce to serve plus extra for the glazing
  • Salt
  • Pepper


  1. Loosen the skin by sliding a spoon in between the fat and the skin at the back cavity. Gently move the spoon around to loosen the skin, be careful not to tear the skin!
  2. Bring enough water to a boil to cover the duck completely and add the apple cider vinegar
  3. Very carefully dunk the duck into the hot water for about 10-15 seconds
  4. Place it on an oven rack to dry or in the fridge to cool
  5. Repeat 3-4 times


  1. Season the inside of the duck with  five-spice
  2. Leave the uncovered duck in the fridge overnight to dry or place the duck in the oven with the fan on (cold) for a quicker dry
  3. Combine the honey, 2 Tbsp. Hoisin sauce, a little water, the rice vinegar, soy sauce and the grated ginger
  4. Glaze the duck and allow to dry in the (cold fan) oven or fridge
  5. Repeat this process until the glaze is finished


  1. Preheat the oven to 200c, pour some water in the bottom of a roasting tin and place the duck on a roasting rack over the tray. Cook for approx. 10 minutes before turning down the heat to 160c
  2. When the duck looks golden and crisp (this should take about an hour and a half), take it out of the oven and allow it to rest for about 10 minutes or so


  1. When the duck has cooled down, shred the meat with two forks or serve it in the traditional and more authentic way, by cutting the skin off with a sharp knife, serving the skin first, then the meat along with steamed rice pancakes, hoisin sauce, spring onions and thinly sliced cucumber
  2. Traditionally the head is served too, cutting it in half and eating the brain; it’s very tender and full of flavour!
  3. You can make a broth using the carcass and serve this after the meal with steamed rice
  4. Enjoy!



  • 5g Cinnamon
  • 1 Clove
  • 3 Star anise
  • 5g Ginger
  • Salt
  • Szechuan pepper
  • ½ An orange peel


  1. In a pestle and mortar, grind the star anise, orange peel, ginger, cinnamon, Szechuan pepper (or regular pepper), the clove and a pinch of salt until a fine powder
  2. Keep in an air-tight jar



  • Thumb size piece of fresh ginger
  • 12 de-stoned plums or 10 dried plums
  • 5 Tbsp. Brown sugar, stevia, honey, molasses or any other choice of sweetener
  • A couple of pinches of five-spice (for which you can find the recipe just above)
  • ½ Tsp. Chilli powder
  • 2 Tbsp. Soy sauce
  • Lemon, zested


  1. If making your own Hoisin sauce you can use fresh, de-stoned plums or when these are out of season use dried plums.
  2.  Take about 10 dried plums or 12 fresh plums; put them into a pan with 4 tablespoons of your sweetener of choice. Add a good couple of pinches store bought five-spice or the self-made version, a couple of tablespoons of soy sauce (soy sauce light can be used as a healthier option to reduce salt), half a teaspoon of chilli powder and just a little water. Slowly bring this to the boil, and then simmer until it forms a nice smooth liquid. You can remove the plum skins or quickly whisk in a food processor to make a smooth sauce. For a little kick, some lemon or orange zest can be added to the sauce


  • 450g Rice flour
  • 310 ml Water, boiling
  • 1 Tsp. Oil (preferably vegetable oil)
  • A little sesame oil (optional)


  1. In a large bowl stir the boiling water into the flour, add the oil and knead until smooth and firm. Cover the dough with a damp towel or cling film and set aside in a cool place for 30 mins.
  2. Divide the dough into approx. 25-30 pieces and roll each piece into a ball and press down using the palm or your hand or something with a smooth, flat surface. Roll pancakes out with a rolling pin to about 10 cm.
  3. Brush the individual pancakes with sesame oil and place on top of the next.
  4. Cook the pancakes one by one in a preheated and ungreased pan until golden on both sides. Turn as little as possible to avoid breakage
  5. Place cooked pancakes in a fridge covered with a damp cloth. About 5-10 minutes before serving, steam the pancakes over boiling water.


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