INGREDIENTS:

FOR THE PEKING DUCK ROAST

Duck: 1 whole

FOR THE GLAZE

Honey: 5 tbsp

Soy sauce, dark: 2 tbsp

Chinese 5 spice powder*: 1 tbsp

FOR THE ACCOMPANIMENT SAUCE

Sesame oil: 2 tbsp

Hoisin sauce: 6 tbsp

Castor sugar: 6 tbsp

Dark soy sauce: 2 tbsp

Cornflour slurry: 1 tbsp

 

METHOD

  1. Prick the skin of the duck with a fork & pour boiling water & poach on both sides.
  2. Drain & transfer to a baking tray.
  3. Dab dry off its moisture with a kitchen towel.
  4. For the glaze, take a bowl, add honey, dark soy sauce, Chinese spice powder & mix well.
  5. Pour all over the duck & stuff 2 tbsp of this glaze in its cavity.
  6. Preheat oven at 180 deg C for 10 mins.
  7. Bake the duck for an hour, turning it on the other side, half way.
  8. In the meanwhile, prepare the accompaniment sauce by heating a pot, adding sesame oil.
  9. Once heated, add hoisin sauce, 6 tbsp water, castor sugar & allow to melt.
  10. Add dark soy sauce & mix well.
  11. Gradually add cornflour slurry & mix till it turns sticky & thick.
  12. Serve the fully baked duck with the accompaniment sauce  along with spring onion & carrot julienne.

NOTE: This is a highly popular Chinese delicacy. Chinese 5 spice powder is a well balanced mix of star anise. cinnamon, black peppercorns, cloves & cumin. Enjoy!

 

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