Chinese Roast Duck

Preparation info

    • Difficulty

      Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

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, cucumber batons and spring onions; Peking duck in other words.

Ingredients

    Method