1、Peking duck

A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course

Peking duck recipe

Ingredients

  • 1.6-1.8kg duck, fresh or thawed thoroughly if frozen
  • juice of 1 lemon
  • 3 tbsp clear honey
  • 3 tbsp dark soy sauce
  • 150g Shaohsing rice wine or dry Sherry
  • 20 shop-bought Chinese pancakes
  • spring onions, sliced into matchsticks
  • hoisin sauce

Method

2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.
  • Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.
  • Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.
  • Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you prefer, shred the meat using two forks.
  • Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.

  • https://www.truecookbook.com/recipe/peking-duck-9124/

    2、Warm duck salad with Merlot dressing

    The dressing for this filling salad is quite unusual as it has chicken stock in it, which adds a great depth of flavour
    Warm duck salad with Merlot dressing recipe

    Ingredients

    Method

    1. Heat oven to 190C/170C fan/gas 5. Prick the skin of the duck with a fork, rub with salt and black pepper, then place in a roasting tin and roast for 50 mins until the skin is golden and crisp.
    2. Meanwhile, boil the potatoes for 10 mins until almost tender, drain, peel, then cut into cubes. Add to the tin with the duck, toss in the fat that has come from the skin, then roast for the final 30 mins of the duck’s cooking time or until golden.
    3. Make the dressing. Put the wine and shallot in a pan, then boil to reduce by half. Add the redcurrant jelly and stock, then stir until melted. Stir in the olive oil.
    4. Boil the beans for 7-8 mins, drain, then peel away the thick skin to reveal the bright green inside. Arrange the chicory and watercress in large shallow bowls with the beetroot and beans. Shred the duck and pile onto the salad with the potatoes. Drizzle with the dressing.

    3、Wok-fried duck & oyster sauce

    Tender duck breasts with the simplest Chinese accompaniment - bok choi and oyster sauce. Just four ingredients too
    Wok-fried duck & oyster sauce recipe

    Ingredients

    Method

    1. Score the skin of the duck, place them skin-side down in a cold heavy-based frying pan. Turn the heat to high and let the duck slowly warm; this will render the fat from the skin, so you get a better texture and flavour, about 10 mins.
    2. Meanwhile, bring a pot of water to the boil and add a dash of the oyster sauce to it. Boil the bok choi for 2 mins until wilted, drain and set aside. Reduce the heat under the duck, cook for a few more mins, then remove from the pan. When cool enough to handle slice the duck thinly.
    3. Pour 1 tbsp of the fat from the duck into a wok with the oil and place over a high heat. Throw the duck in to the hot fat and let it cook for 3 mins until coloured. Add the bok choi and oyster sauce, stir well, simmer for 2 mins and serve.

    4、Duck, watermelon & herb salad with roast cashews

    The sour element in this recipe really cuts through the rich duck meat and cashews
    Duck, watermelon & herb salad with roast cashews recipe

    Ingredients

    Method

    1. Place the duck breasts, skin-side up, on a board. Score the skin all the way through, cutting down to, but not into, the flesh. Make sure you score all the way to the edges. This will ensure the skin doesn’t pull the flesh in as it shrinks.
    2. Season the skin with a generous amount of salt and freshly ground black pepper. Place the duck, skin-side down, in a solid heavy-based cold pan, then put the pan over a medium heat. Now do not touch anything, do not move the pan. What will happen over the next 10-12 mins is that the fat under the skin will slowly melt, then the skin will brown and go crisp. Once all the fat has run from the skin, there will be a good 1-2cm of duck fat in the pan. Spoon off the excess fat, season the flesh side now (not before), then turn the duck over. Cook for 2 mins, then increase the temperature to full for just 1 min. Take off the heat, then leave in the pan to rest for 5 mins.
    3. For the dressing, put all the ingredients into a small food processor and whizz. Remove the 2 outer leaves from each head of lettuce and discard, then peel the leaves away, one at a time. Lay them out on a big serving plate.
    4. Thinly slice the duck, then toss with the radishes, spring onions, grapefruit, watermelon, herbs and some of the dressing. Spread over the leaves and scatter the nuts over the top. Drizzle more dressing over and serve.

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