Peking duck

Ingredients

• whole duck (about 2.5kg)1 piece
• maltose syrup1 tbsp
• hoisin sauce2 tbsp
• thin pancakes4 piece
• sliced scallions30g
• cucumber sticks30g

Instructions

1. 1

   Step 1

   Clean the duck thoroughly and pat dry with paper towels.

2. 2

   Step 2

   Brush the duck skin with a mixture of maltose syrup and water, then hang it to dry for 2 hours to achieve crispy skin.

3. 3

   Step 3

   Preheat the oven to 200°C (392°F). Roast the duck for 45 minutes, then reduce heat to 180°C (356°F) and roast for another 45 minutes until skin is crispy and meat is cooked through.

4. 4

   Step 4

   Let the duck rest for 10 minutes before carving thin slices of meat and crispy skin.

5. 5

   Step 5

   Serve with thin pancakes, sliced scallions, cucumber sticks, and hoisin sauce for wrapping.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Peking duck can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.