One of the most popular dishes in Chinese restaurants is the famousPeking duckorAromatic Crispy duck, served with mini pancakes, cucumber & spring onion matchsticks and hoisin or plum sauce. You can actually make this dish at home (ideal for a Chinese New Year party) –  the only thing you have to make sure is that the skin of the duck is crispy yet the meat stays moist and succulent. The secret of achieving this lies in the preparation! This ishow to make the perfect crispy Peking duck:

Ingredients

• 1 medium duck (Approx. 2 kg)
• 1 tsp Chinese five-spice mixture
• 2 tsp sea salt
• 2 star anise
• 5 Tbsp honey
• 3 Tbsp light soy sauce
• 5 cm ginger, grated
• 100 ml rice vinegar (Shaoxing)

To serve:

• Ready-made Chinese pancakes
• Hoisin or plum sauce
• 1 bunch spring onions, cut into strips
• ½ cucumber, thinly sliced into matchsticks

How to make crispy Peking duck

1. Clean the duck and remove the giblets. Make sure the legs are not tied together. Blot it completely dry with a tea towel (the cavity too), then wrap it in baking paper. Chill in the refrigerator for at least 3 hours (ideally overnight).
2. Remove the duck from the refrigerator. Prick the skin all over with a fork and place on a large wire rack over the sink.
3. Boil some water in the kettle (or a pan) and carefully pour this over the duck. Turn it over and repeat. Using kitchen towels, again dry the duck completely. Mix the salt with the spice mixture and rub the duck inside and all over. Put the star anise in the cavity (you can add a small piece of ginger too, if you like). Let it rest.
4. Set the oven temperature to 220°C. Pour some water into a roasting tin, then place a wire-rack on top and sit the duck on the rack (it should not touch the water). Roast for 15 minutes.
Meanwhile, prepare the glaze:put the honey, soy sauce, ginger, rice vinegar and 100 ml water in a saucepan and bring to the boil. Turn the heat down and simmer for about 15-20 minutes until it’s reduced to a thick, velvety syrup.
5. Remove the duck from the oven and brush half of the syrup all over the skin. Roast for 15 more minutes. Brush the skin again with the remaining glaze.
6. Put it back in the oven and, after 15 minutes, turn down the oven to 180°C and roast for about an hour until golden. Keep an eye on it –  it can burn easily (put some foil over it, if it’s too brown)
7. Remove the duck from the oven and let it rest for 15 minutes before carving.

How to serve crispy Peking Duck

1. Whilst the duck is resting, prepare the spring onions and cucumber by cutting them into thin strips. Put these into separate bowls.
2. Pour some Hoisin or plum sauce into another, small serving bowl.
3. Steam the pancakes in a bamboo basket over boiling water, then keep them warm in a large bowl covered with a lid.
4. Carve the duck or shred the meat using two forks. Put the shredded meat on a large serving dish.
5. Place everything on the dining table.
6. Put a pancake on your plate, add some spring onion, cucumber and shredded duck meat. Spoon some Hoisin sauce on top, then roll it up and eat (you can use your hands or chopsticks if preferred)

Tips

• You can hang the duck overnight in a dry, cold place if you prefer, to dry out – this is what the Chinese do (sometimes coated with the spices &/or a maltose/soy/vinegar glaze).
• You can buy Chinese pancakes from most Asian supermarkets or you can make yourself, particularly if you’re after gluten-free ones. (I suggest you do this in advance and keep them in the fridge or freezer).
• When you shred the duck, make sure the crispy skin is served too -these are the best bits!
• Use the leftover duck bones and carcass to make a stock or a Chinese style dumpling soup!
• Make sure you put a bowl of water with a slice of lemon on the table for your guests to clean their fingers during & after eating!