Ken Hom’s Christmas Roast Duck, Peking-Style

Name: Ken Hom’s Christmas Roast Duck, Peking-Style
Yield: Serves 4-6
Ingredients: 3 Tbsp dark soy sauce; 1 litre (2 pints, 4 cups) water; salt and freshly ground black pepper; 2 Tbsp honey; 1 duck (1.8 kg, 4 lb); 675 g (1½ lb) green apples, such as Granny Smiths; juice of one lemon; 4 Tbsp finely chopped spring onions; 4 Tbsp finely chopped fresh ginger; 2 Tbsp finely chopped fresh coriander

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Feast of Christmas

By Paul Levy

Published 1992

About

The Chinese-American cookery teacher and television presenter wrote this recipe for me for the Observer’s 1990 series. It’s awfully good, and you can use the recipe for goose as well.

Ingredients

1 duck (1.8 kg, 4 lb)
675 g (

Main course
Christmas
December
Winter

Method

Peel, core and cut the apples into thick slices. In a large stainless-steel bowl, combine the apples with the lemon juice, ginger, spring onions and fresh coriander. Season with salt and pepper to taste and reserve.

Thaw the duck completely if it is frozen, and dry inside and out with kitchen paper. Season the inside with salt and pepper, and fill the cavity with the apple mixture. Secu