Name: Roast duck, Peking style
Cuisine: China
Ingredients: 1 jar hoisin sauce; ½ cucumber, halved lengthways and deseeded; 1 bunch of spring onions, trimmed, very top of the green leaves discarded but leaving 5-7.5 cm /2-3 inches of green attached to the white part; 1 teaspoon sea salt; 300 ml/10 fl oz water; 2 heaped tablespoons soft brown sugar; 1 large plump duck, 1.5-1.75 kg/3½-4 lb in weight

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

This is one of the great dishes of China and notably served, in the home at least, at Chinese New Year with a specially reared, very plump duck. It would be ideal if you could obtain a seriously plump, free-range, non-frozen duck - a Gressingham duck, for example. I really would not bother using a frozen duck.

This dish is a labour of love, it takes two days to prepare, but my God it is worth it!