How To Make Peking Duck

Peking Duck Recipe. A delicious combination of shredded pork, ginger, plum or Hoi Sin sauce with cucumber and onions, all wrapped up in warm pancakes. Ideal as starter! Sample our Peking Duck recipe.
Step 1:
You will need….

* 12 shop bought pancakes
* 2 duck breasts
* 4 star anise
* 1 tsp cloves
* 1 tsp Sichuan peppercorns
* 2 pieces of cinnamon stick, cut into roughly 4cm pieces
* 3 spring onions, sliced
* 25 g ginger, sliced
* 1 tsp salt
* 1 ltr vegetable oil
* 2 Tbsp light soy sauce
* 4 Tbsp rice wine
* some flour for dusting
* for the garnish:
* 3 Tbsp Hoi Sin sauce or plum sauce
* 1 cucumber, in thin batons
* 4 spring onions in thin batons
* 1 bowl
* 1 spoon
* 1 bamboo steamer
* 1 plate
* 1 kitchen roll
* 1 wok or frying pan
* 1 pastry brush
* some tongs
* 1 teaspoon
* some cling film

Step 2:
Season the duck
Sprinkle some salt over the top of the breasts and rub it in well with your fingers. Turn the duck over and season with salt, rubbing it in once more.
Step 3:
Add the seasoning
Place the breasts into a large bowl. Add in the star anise, ginger, peppercorns, spring onions, cinnamon, cloves and the rice wine. Combine well with your hands to mix well.
Step 4:
Cover and chill
Cover the bowl entirely with cling film and place into the fridge, overnight to marinate.
Step 5:
Transfer into bamboo steamer
The next morning, remove the bowl from the fridge and unwrap the cling film. Mix it briefly. Take your bamboo steamer and place a plate inside. Lay the duck breasts on the plate. Finally, cover with all the marinade.
Step 6:
Steam the duck
Take your pan or wok and put the bamboo steamer into the frying pan. Pour roughly 4.5cm of water into the sides of the frying pan. Then place it in on a medium heat and bring to the boil. Once boiling, turn down to a simmer and allow to steam for 2-3 hours, topping it up with some water, when needed.
Step 7:
Pat dry
After 2-3 hours, remove from the heat. Using your tongs, separate the marinade from the duck. Place the duck onto a plate lined with kitchen roll. Very gently, pat dry with a separate piece of kitchen roll, removing any of the remaining marinade. Set aside to really cool down, for 5 hours, as it must be cold before frying!
Step 8:
Season and flour
Now that the breasts are cold, brush them both with soya sauce, including the sides and underside. Then sprinkle over the flour. Turn them over and flour, shaking off the excess.
Step 9:
Fry the duck
Place frying pan on high heat and add the oil. Allow the oil to heat until smoking. Once smoking, add in the ducks, skin side down. Cook for 2.5 minutes each side, until crispy.
Step 10:
Remove and drain
When fried, remove the ducks with your tongs. Place onto a plate lined with kitchen roll to drain. Leave them to rest while we warm the pancakes.
Step 11:
Warm the pancakes
Place the same pan back onto a medium heat, with 2cm of water added then place the steamer inside. Lay the pancakes in the steamer to warm for roughly 2 minutes.
Step 12:
Fill the pancakes
Shred both of the breasts with your hands. Take one pancake from the steamer and with the back of a teaspoon spread over the sauce of your choice. Add the shredded duck, onions and cucumber and roll up into a pancake. Repeat with the remaining pancakes.
Step 13:
Serve
These can either be served hot, as ready made pancakes, or you can place all the ingredients onto a platter and get the guests to make them themselves as part of the fun!