Peking Duck

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 2.5 kg (5 lb 8 oz) duck
  • 2


  1. Cut the wing tips off the duck. Rinse the duck, drain, and then remove any fat from the cavity opening and around the neck. Cut off and discard the parson’s nose. Plunge the duck into a pot of boiling water for 2–3 minutes to tighten the skin. Remove and drain, then dry thoroughly.
  2. While the skin is still warm, brush the duck all over with the mal