Cook Peking Duck
The mark of delicious Peking Duck is the crispness of the skin. To achieve this, the duck first needs a dip in a saucepan of boiling water for 2 - 3 minutes to tighten the skin.
While the skin is still warm, brush with 2 T honey dissolved in 2 T hot water.
Then the duck must be thoroughly dried: hang up in a cool, airy place or near an electric fan. At worst, place uncovered on a rack in the fridge overnight.
Traditionally the duck is suspended in the oven, but a vertical roaster is simpler. Roast at 200 °C for about 1 1.2 hours until mahogany brown and the skin crackling-crisp.
Carve into small pieces and wrap with shredded cucumber and spring onion in hoisin-smeared Mandarin pancakes. Or see this recipe for coriander pancakes to make at home.
Cook's note: Selected Woolworths stores once again are stocking Peking duck in the frozen foods section. Known for its fine, delicate flesh and intense flavour, the Peking duck is glazed in a piquant honey and ginger glaze.
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