Peking Duck at Home

Cook Time
70 min




HOW TO:

  1. Remove duck from packaging and remove gib pack from cavity if present
  2. Season the cavity of the duck with spice, salt and pepper and rub in, add the roughly chopped garlic, ginger and lemongrass, and the whole star anise and cinnamon sticks
  3. Fold over the opening of the cavity and pull the legs together and tie tightly with butcher string
  4. Place all ingredients for the marinade in a large pot and bring to the boil. Reduce to a simmer
  5. Plunge the duck into the marinade covering as much as you can and ladle the marinade over any parts not covered, repeat this four or five times
  6. Place duck on a rack in a deep roasting tray and pour three to four ladles of the marinade over the duck
  7. Leave duck uncovered in the fridge over night
  8. Pre heat oven to 200C
  9. Place duck in hot oven and cook for 10 min
  10. After 10min reduce the heat to 170C for a further hour
  11. Remove from the oven and allow duck to rest for a least 10 min before carving

WHAT YOU NEED:

1 x 2.6kg Oven ready duck
4 x cloves garlic
1tbsp salt
1tbsp pepper
4 x tbsp. Chinese 5 spice
2inch fresh ginger
2 x star anise
2 x cinnamon sticks
2inch fresh lemongrass

For the marinade:
4pts water
½ lemon sliced
4 tbsp honey
3 tbsp light soy
120ml rice vinegar



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