• Thai curry spiced duck with sweet-and-sour dressing
• Seared five-spice duck with Asian greens and ginger and wasabi coconut cream
• Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate
• Roasted duck breasts with apple, maple syrup and apple vinaigrette
• Terrine of duck, pear and ginger

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.