Peking duck

A taste of Lunar New Year 新年快樂

Serves 4-6


  • 1 lemon, sliced
  • 3 tablespoon honey
  • 3 tablespoons dark soy sauce
  • 150ml shaohsing rice wine
  • 1 cinnamon stick
  • 2 star anise
  • 1 whole duck size 20-22 (2.0kg-2.2kg)

  • Step One

    Fill a medium saucepan with 1.2 litres of water. Place the sliced lemon, honey, soy sauce, rice wine and spices. Bring to the boil, reduce heat and simmer for about 20 minutes.

  • Step Two

    Rinse the duck thoroughly and pat dry with paper towel.

  • Step Three

    Use kitchen string tie the ducks legs firmly together.

  • Step Four

    Place the duck in a large pan. Pour over 1 kettle of boiling water of the duck. Leave for 1 minute then transfer the duck onto a wire rack over a roasting tray.

  • Step Five

    Using paper towel pat the duck dry. Baste the skin with marinade until it is completely coated.

  • Step Six

    Sit the uncovered duck aside to dry for 4-5 hours. The preferred way is uncovered overnight in a fridge.

  • Step Seven

    Preheat the oven to 240C and place the duck in the oven on the wire rack. Cook for 15 minutes and reduce the temperature to 180C and cook for a further 1 ¼ hours.

  • Step Eight

    Remove from oven and set aside to rest for 10 minutes before carving.