Name: Peking duck
Cook time: 405 min
Total time: 405 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.
Note

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