Peking duck

Peking duck is Beijing's most famous dish. Traditionally, this dish is served with peking duck pancakes and hoisin sauce.

  • 6 hrs 45 mins cooking
  • Serves 4
  • Print


Peking duck
  • 8 green onions, trimmed, halved crossways
  • 2 teaspoon five-spice powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoon sea salt flakes
  • 2 tablespoon honey
  • 1 tablespoon soy sauce
  • 2.1 kilogram whole duck
  • 1 lemon (140g), sliced thickly
  • 5 centimetre piece fresh ginger (25g), sliced thickly
  • 2 star anise


Peking duck
  • 1
    Place onions over the base of a 4.5-litre (18-cup) slow cooker.
  • 2
    Combine five-spice, cinnamon, nutmeg, salt, honey and sauce in a small bowl.
  • 3
    Remove excess fat from duck cavity, then cut off the neck and discard with the fat. Rub salt mixture over duck. Fill cavity with lemon, ginger and star-anise. Transfer duck to the cooker. Cook, covered, on low, for 6 hours.


Peking became known in the West as Beijing after the government of the day applied the Latin alphabet to their language; however, Beijing is still known as Peking by the locals.

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