PREP & COOK 4hrs – COOLING 48hrs
SERVES 4-6 AS PART OF A SHARED MEAL
Ingredients
– 2 tbsp. Szechuan peppercorns
– 1 tsp. white peppercorns
– 2 tsp. Chinese 5-spice powder
– 2 tbsp. salt (divided into 2)
– 1 trimmed and cleaned whole duck (approx. 1.35 kg)
– 3 tbsp. Shaoxing-Reiswein (Chinese cooking wine)
– 7.5cm piece of ginger, peeled and smashed
– 4 spring onions, chopped
– 2 tbsp. sunflower oil
To serve
– 12-16 Chinese pancakes
– 1 small cucumber, cut into thin batons
– 8 spring onions (green tops only)
– 1 handful coriander leaves
– 120g Hoisin sauce
Method
1. Toast both peppercorns in a dry frying pan over medium heat until fragrant. Grind with 5-spice and 1 tbsp. salt into a powder.
2. Place duck on a wire rack over a baking tray. Rub spice mix over and inside the duck. Cover with greaseproof paper and refrigerate for 48 hrs.
3. Bring duck to room temperature for 30 mins. Rub with Shaoxing wine and stuff cavity with ginger and spring onions.
4. Place duck in steaming basket over simmering water. Cover and steam for 2 hrs, topping up water if needed.
5. Remove duck and preheat oven to 240°C (220°C fan).
6. Place duck on a trivet in a roasting dish. Pat dry, brush with oil and sprinkle with remaining salt. Roast for 30–40 mins, or until golden and crisp.
7. Remove from oven and rest under foil for at least 30 mins.
8. Thinly slice breasts. Shred leg meat with two forks.
9. Heat pancakes in a dry frying pan over medium heat for 30 secs per pancake, turning once.
10. Serve duck and pancakes with cucumber, spring onions, coriander and hoisin sauce.
Visit AM-Mart Asian Grocer for all your speciality Asian ingredients and Silk Dining or Simply Noodles for a fuss-free pre-cooked Peking Duck.
