Peking Duck


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


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.