Peking Duck

Advanced, Conventional oven, Meat Dishes, Oven

Ingredients

Ingredients for the marinade:

1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground white pepper
1/4 tsp ground cloves
1/4 tsp ground star anise
4 tbsp dark soy sauce
2 tsp distilled white vinegar
*2 tbsp maltose syrup or honey mixed with 1/2 tsp dark soya sauce

For serving:

3 oranges, sliced in rounds and halved
3 green onions finely shredded
1/2 cucumber cut into matchsticks
1/2 cup chilli and orange marmalade (or combine 1 tsp cayenne with orange marmalade)
1/2 cup Hoisin sauce (available in Asian grocery stores)
1/2 cup toasted sesame seeds
1/4 cup hot Chinese mustard

Method

Serving options:

Peking duck with green onion, cucumber and Hoisin sauce wrapped in Chinese steamed pancakes 春餅 (available pre-made in Asian grocery stores) served as appetisers, or
Steamed white rice, stir-fried vegetables of your choice and everything listed above served as a main course

——-

Begin by washing the duck thoroughly.
Marinate with all of the above ingredients except the maltose/honey mixture for 24 hours in the fridge.
Following the instructions in the Peking Duck blog, steam the duck.
Allow the duck to cool after having steamed and preheat the Fornetto to 260C (500F).
Once the duck has cooled, *brush with the maltose or honey mixture and roast for 40 to 50 minutes or until browned to your liking.
Serve with the options listed above.

See our blog for more instructions.

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