Peking Duck
One of two classic Chinese duck recipes, Peking Duck uses a whole duck and the duck is baked with a honey glaze. Not to be confused with Crispy Aromatic Duck, but eaten in the same way with Mandarin pancakes, spring onions, cucumber and Peking Duck sauce!
  Serves:  4       Print   FavoriteLoading Add to My Favourites
  • 1 duck
  • 1 tsp honey
  1. Remove as many of the quills as possible from the duck and wash it inside and out. Pat dry.
  2. Scald the duck with boiling water, either in a large pan of boiling water or with a kettle and a colander. Pat dry.
  3. Dissolve the honey in 60 ml (4 tbsp) of water and use this mixture to baste the duck.
  4. Hang the duck to dry somewhere overnight. Try not to put it somewhere that wild animals or birds will steal it. And make everyone in the house aware that there is a duck hanging from the ceiling just to avoid screams in the night…
  5. Place the duck in an oven at 170°C for 20 minutes. Turn the duck over and cook for another 25 minutes. Turn over again and cook for up to another 30 minutes.
  6. Allow the duck to rest for 15 minutes before carving.
Titli's Tips
Serve the flesh and the skin on separate plates. If the duck looks like it is too dark when you turn it over a second time, turn the oven down by 20°C for the final 20 minutes.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 327 16%
Calories from Fat 243
Total Fat 27.1g 41%
Saturated Fat 9.2g 46%
Unsaturated Fat 15.8g
Amount Per Serving       % Daily Value
Total Carbohydrate 1.5g 0%
Dietary Fibre 0.0g 0%
Sugars 1.4g
Protein 18.1g 36%
Cholesterol 80.2mgs 26%
Percent Daily Values based on a 2,000 calorie diet.