Peking duck

The ideal start to any occasion.

  • 1 hr 30 mins cooking
  • Serves 4
  • Print
Marinated Peking duck wrapped in delicate pancakes with spring onion and a tasty peanut and hoisin sauce are the ideal appetiser for any occasion.
Peking duck is a traditional dish from Beijing with crispy skin with a delicious sauce that has been made since the Imperial era.


Peking duck
  • 2 kilogram whole duck
  • 1/3 cup (80ml) water
  • 1 tablespoon treacle
  • 1 tablespoon dry sherry
  • 1 teaspoon rice vinegar
  • 1 teaspoon five-spice powder
  • 4 centimetre piece fresh ginger (20g), sliced thickly
  • 1 lebanese cucumber (130g)
  • 5 green onions
  • 2 cup (300g) plain flour
  • 1 cup (250ml) boiling water
  • 2 teaspoon peanut oil
Peanut and hoisin sauce
  • 1 tablespoon peanut butter
  • 2 tablespoon hoisin sauce
  • 1 tablespoon peanut oil
  • 1 tablespoon sake


Peking duck
  • 1
    Wash duck under cold water; pat dry inside and out with absorbent paper. Tie string around neck of duck. Lower duck into large saucepan of boiling water for 30 seconds; remove from pan. Drain well; pat dry with absorbent paper. Tie string to refrigerator shelf and suspend duck, uncovered, over drip tray overnight.
  • 2
    Preheat oven to 240°C/475°F.
  • 3
    Tuck wings under duck. Place duck, breast-side up, on wire rack in large baking dish; brush entire duck with combined water, treacle, sherry, vinegar and five-spice. Place ginger and star anise inside cavity of duck. Roast, uncovered, 10 minutes; turn duck breast-side down. Brush with marinade; roast, uncovered, 10 minutes. Turn duck breast- side up; brush with marinade.
  • 4
    Reduce oven to 180°C/350°F; roast duck, uncovered, brushing occasionally with remaining marinade, 30 minutes or until cooked as desired.
  • 5
    Increase oven to 240°C/475°F; roast duck, uncovered, about 10 minutes or until skin is crisp and browned.
  • 6
    Meanwhile, make pancakes. Sift flour into large bowl; add the water, stir quickly using wooden spoon until ingredients cling together. Knead dough on floured surface about 10 minutes or until smooth. Divide dough into 20 pieces; roll pieces into balls, flatten slightly. Brush tops of dough with oil. Place one piece of dough on top of another, oiled surfaces together; roll out into an 18cm (7¼-inch) pancake. Repeat with remaining balls. Cook pancakes, one at a time, in small lightly oiled frying pan, over medium heat, about 30 seconds or until browned lightly. Turn pancake; brown other side. Pull pancakes apart with fingers to make two thin pancakes. Wrap pancakes in foil after each is cooked to prevent drying out.
  • 7
    Make peanut and hoisin sauce. Combine ingredients in small bowl.
  • 8
    Place duck on chopping board; remove skin. Slice skin and duck meat thickly.
  • 9
    Using teaspoon, remove seeds from cucumber.
  • 10
    Serve warm pancakes with duck meat, crisp skin, cucumber, onion and sauce.

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