Ken Hom’s Christmas Roast Duck, Peking-Style

Preparation info
  • Serves


    • Difficulty


Appears in
The Feast of Christmas: Origins, Traditions and Recipes

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.


  • 1 duck (1.8 kg, 4 lb)
  • 675 g (


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