Peking Duck

Name: Peking Duck
Yield: Serves 6
Ingredients: 125 ml (4 fl oz/½ cup) hoisin sauce or plum sauce; 24 Mandarin pancakes (see Note); 2 tablespoons maltose or honey, dissolved in 2 tablespoons water; 2.5 kg (5 lb 8 oz) duck; 6–8 spring onions (scallions), trimmed and thinly sliced lengthways; ½ cucumber, thinly sliced lengthways

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2.5 kg (5 lb 8 oz) duck
2

Starter

Method

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.
While the skin is still warm, brush the duck all over with the mal