Peking duck

Shopping list (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)

Method:

1. 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.
2. Rinse the duck thoroughly and pat dry with paper towel.
3. Use kitchen string tie the ducks legs firmly together.
4. 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.
5. Using paper towel pat the duck dry. Baste the skin with marinade until it is completely coated.
6. Sit the uncovered duck aside to dry for 4-5 hours. The preferred way is uncovered overnight in a fridge.
7. 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.
8. Remove from oven and set aside to rest for 10 minutes before carving.

• asian
• chinese
• duck