Peking duck

1. 1

   Combine the marinade ingredients in a small bowl, then rub it inside the ducks.

2. 2

   Stuff the duck's cavities with the ginger and spring onion slices. Carefully shower the ducks with boiling hot water, then dry it with kitchen paper and set aside.

3. 3

   Combine the vinegar and 150ml/5fl oz water in a saucepan and bring to the boil. Once boiling, add the maltose and mix over a low heat until melted.

4. 4

   Brush the malt mixture onto the duck skin, then leave in the fridge to air-dry for 1-2 days.

5. 5

   On the day of serving, preheat the oven to 185C/175C Fan/Gas 5. Transfer the duck to a roasting tin and roast for 1 hour and 10 minutes, turning the duck over after 35 minutes. Once cooked, a meat thermometer should read 80C.

6. 6

   To make the duck sauce, mix the hoisin sauce, yellow bean sauce, sesame sauce and 120ml/4fl oz water together in a bowl.

7. 7

   Transfer to a saucepan and cook over a low heat for 2-3 minutes. Add the oil and sugar, mix and cook for another 5 minutes.

8. 8

   Steam the pancakes for 7 minutes.

9. 9

   Carve the duck and serve it alongside the pancakes, cucumber, spring onions and duck sauce.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.