Chinese Roast Duck

Preparation info
    • Difficulty


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By Neil Perry

Published 2008

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This is a classic and it’s really not as difficult as it sounds — just a few steps and away you go. You need to loosen the skin from the meat, blow the duck up with a bike pump, glaze the skin, dry the duck, fill the cavity with hot broth so it steams from within and roast — what could be easier!

There’s a reason it’s one of the most loved duck dishes in the world — it tastes bloody fantastic. You can take the skin and meat off the bone to serve with mandarin pancakes, hoisin, cucum