Details

Peking duck

Chinese

8$

A dish cooked and eaten in Beijing since the Imperial era, today Peking duck is a Chinese restaurant favourite across the world. There are countless methods of preparing and cooking the duck, but originally it was roasted in a closed oven until the kitchens of the Qing Dynasty developed the open-oven style to cook several ducks at the same time. The duck is then served with steamed Chinese pancakes, cucumber, spring onion and sweet bean sauce.

Details

• Cuisine: Chinese
• Recepie type: Duck
• Difficulty: Easy
• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Serves: 2

Ingredients

• 2 duck legs, around 450g/6oz (we like field&flower)
• 1 tsp Chinese five spice
• 1 tsp sea salt
• 1 tsp garlic granules

Recipes

1

Preheat your oven to 180°C/356°F/gas mark 4 and remove the duck legs from the fridge about 20 mins before you want to cook them.

2

Prick the skin of the duck legs all over with a fork or skewer.

3

In a bowl, mix together your five spice, garlic and salt, then rub over the duck legs.

4

Place the duck legs in an ovenproof dish and cook for about 60 mins. Leave them in a little longer if they haven’t crisped up enough.

5

While the duck is cooking, prepare your cucumber and spring onions.

6

Once the duck is cooked, leave it to rest for about 10 mins then shred the meat using two forks or your fingers.

7

Serve the shredded duck with the hoisin sauce, pancakes, cucumber and spring onions on the side.