Crispy, sticky, and full of flavour – this homemade Peking Duck is well worth the wait. Start the day before to let the rich san chow marinade work its magic overnight. Slow-roasted until tender with beautifully glazed skin, it’s perfect served with warm pancakes, crisp veg, and a generous smear of hoisin.
Serves 4
Ingredients:
- 1 x 1.8 kg whole duck
- ¾ tbsp ground Chinese five-spice
- 50 g fresh ginger, peeled and grated
San chow marinade
- 125 g hoisin sauce
- 125 g oyster sauce
- 250 ml water
- ½ lemongrass stem, white part only, lightly crushed
- 1 garlic clove, peeled and chopped
- ½ red chilli, chopped with seeds
- 25 g fresh ginger, peeled and chopped
To serve
- Asian pancakes
- celery sticks
- carrot sticks
- spring onion (shallot) strips
- hoisin sauce
Method
To make the marinade place the water, hoisin sauce and oyster sauce in a small saucepan over a medium heat.
Add the lemongrass, garlic, chilli and ginger and bring to the boil. Reduce heat to very low and simmer for 25 minutes, until thick and a bit sticky.
Remove from heat and allow to cool a little before placing in a food processor or blender and blending until smooth. Leave to cool completely.
Place the duck in a non-metallic shallow dish. Rub the duck all over with the Chinese five-spice. Rub the grated ginger into the cavity of the duck. Rub the cooled marinade over the duck, cover and place the duck, covered in the fridge overnight.
To cook the duck, preheat oven to 150°C (300°F). Line a roasting dish with foil then place a wire rack on top.
Place the duck on the wire rack and place in the oven. Roast for 3 hours until the meat is tender and the skin is glazed. Remove from the oven and leave to sit before cutting the duck into portions and serving with pancakes, vegetables and a small dish of hoisin sauce.
Recipe extracted from Botswana Butchery: The Cookbook
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