Crispy Peking Duck

A fantastic Crispy Peking Duck by Oli Mischenko-Maiden, Executive Chef at 22 Street Lane Nursery

Cooking Time
120

Portions
-1

Ingredients

Increase Portion Size

• g Country Range Chinese Five Spice
• ml Country Range Soy Sauce
• ml Country Range Honey
•   Country Range Whole Star Anise
•   Whole Duck
• ml Hoisin Sauce
• ml Plum Sauce
•   Bunch Spring Onions
•   Carrot
•   Cucumber
•   Chinese Pancakes

• 1

  Step 1

  Pre-heat your oven to 210c. Place the whole duck on a roasting tray and lightly score the skin.
• 2

  Step 2

  On a low heat, add the soy sauce, honey and Chinese 5 spice, star anise to a pan and reduce to a glaze then leave to cool.
• 3

  Step 3

  Meanwhile, completely pat down the duck, making sure it’s bone dry to ensure extra crispiness. Lightly brush the glaze onto the duck.
• 4

  Step 4

  Place the duck on a wire rack then onto a roasting tray, ready for the oven. Roast for 1hr 20 minutes and check the temperature reaches over 75c, if you want it extra crispy cook for a further 10-15 minutes.
• 5

  Step 5

  Rest the whole duck for around 20 minutes to ensure the juices have run out and relaxed. While this is happening, wash all the vegetables and thinly slice the onions, carrots and cucumber into long strips.
• 6

  Step 6

  Once cooled slightly, cut the duck and skin into large pieces and mix the 2 sauces in a bowl together to make the sauce.

Ingredients

• g Country Range Chinese Five Spice
• 15 ml Country Range Soy Sauce
• 15 ml Country Range Honey
• 3 Country Range Whole Star Anise
• 1 Whole Duck
• 50 ml Hoisin Sauce
• 50 ml Plum Sauce
• 1 Bunch Spring Onions
• 1 Carrot
• 1 Cucumber
• 20 Chinese Pancakes

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