Serves 4
The classical method takes serious time and effort. Here is the short cut to great tasting duck, cooked Peking style.
Recipe Category

You will need

1 Peking duck ± 2-2.3 kg, defrosted if frozen
2 T (30 ml) sugar
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
1 t (5 ml) five spice powder (optional)* see Ina’s Tip
1 t (5 ml) ground ginger

8 cups (2 litres) boiling water
½ cup (125 ml) white vinegar

1 x 200 ml Ina Paarman’s Honey & Soy Coat & Cook Sauce

12 pancakes
2 bunches spring onions
2 fat red chillies, cut into 3mm rings
remaining Honey & Soy Sauce

Ina’s Tip

Mix 1 t (5 ml) each of ground cinnamon, star anise (or fennel), and ginger. Add ¼ t (1ml) of Szechuan pepper and cloves. If you cannot find the Szechuan pepper, add another ¼ t (1ml) ginger.


Prepare yourself for 4 steps, with waiting time inbetween.

Trim away excess fat from inside the duck. Dry inside with a paper towel. Mix the seasoning ingredients together and rub into the cavity. Leave the duck at room temperature for 30 minutes to 1 hour, breast down.

Bring the water and vinegar to a fast boil. Sit the duck on a heat resistant glass jar (e.g. one of our Pasta Sauce bottles) and stand the jar in a wok or large oven pan. Pull the neck flap to the back so that no water enters the cavity. Stand the wok over low heat. Scoop up ladels of the boiling vinegar water and slowly pour it over the skin of the duck. The skin must form goose-pimples. Repeat scooping and pouring. This helps to open the pores and release the fat in the skin.

Dry the duck with paper towels. Leave it sitting on the jar to get proper air-circulation. If you have a free standing fan aim it at the bird to dry the skin for about 45 minutes, otherwise leave it open in the fridge overnight. The air in a fridge is very drying.

Adjust the oven rack to the very lowest setting. Preheat the oven to 180°C.

Half fill the glass jar with boiling water and re-position the duck on it. Place in an oven roasting pan with ± 1 cup of boiling water to prevent the fat from smoking in the oven.

Roast the duck still sitting upright, for 1¼ hours. The water in the jar steams the inside of the bird, keeping the breast meat tender and also helps to speed up the cooking time. Now start painting the skin with Honey & Soy Sauce every 10-15 minutes until the total cooking time is 1 hour 30 minutes. Leave the cooked duck to stand for 10 minutes, in the switched off oven with the door half open

**To serve:**

Defrost pancakes, if frozen, and trim spring onions neatly, brushcut the green ends and soak in ice water for 10 minutes to encourage curling. Dry well and push small bundles through rings of chilli – you need to make 12 bundles.

With a sharp knife separate the skin from the meat. Slice away any remaining fat from the skin. Cut the skin into rectangles about 3cm x 5cm. Strip the meat from the carcass in small pieces. Taste and season with extra Seasoned Sea Salt if needed. Arrange a piece of skin on a pancake. Add a bunch of spring onions and some duck meat. Top the meat with a small teaspoon of the remaining Honey & Soy Sauce.

Roll the pancake with the filling. Serve warm or at room temperature.