Roast Duck Peking Style

Traditionally, Peking-style duck takes an age to prepare: first the blanching of the ducks in boiling water to break down the fat, then drying the skins by hanging them in an airy place. The sight of some 50 ducks hanging on hooks around the perimeter of a Chinese kitchen is one of my favourite memories from my time in Asia. But don’t panic - my adaptation of the dish here is far quicker and just as tasty.