Chinese Crispy Peking Duck

Amy Massey
by Amy Massey
4 Servings
4 hr 15 min

A whole Chinese peking duck is a special dish that typically comes out for a new year's eve feast in our household, but can be enjoyed any time of the year as it is super simple to make!

The duck is cooked slowly in aromatic spices and stuffed with fresh ginger, garlic and spring onion until your home is filled with beautiful scents!

The duck is best served with steamed Chinese pancakes that you can typically find in any Chinese supermarket. These are often in the frozen section and many can even be steamed in the packaging in your microwave (just check package instructions!).

Along with the pancakes, serve with some hoisin sauce, plum sauce and shredded spring onions and cucumber for a tasty, balanced meal.

The duck falls apart perfectly after cooking slowly for 4 hours in aromatic spices.

The cavity of the duck is stuffed with fresh ginger, garlic, spring onion and dried star anise. After an hour or so this will make your kitchen smell heavenly!

The duck is then rubbed liberally with Chinese 5 spice before being placed in the oven.

A succulent crispy duck ready for shredding.

Chinese Crispy Peking Duck
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 4 Hours Total time: 4 hr 15 min
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  • 1 duck, fresh or frozen and fully defrosted
  • 1 large piece of ginger, about 8cm long, peeled & sliced
  • 2 cloves garlic, peeled & bashed
  • 4 star anise
  • 5 spring onions, trimmed and halved
  • 5 tbsps Chinese 5 spice

Preheat your oven to 160 degrees celcius.
Wipe the inside of the duck's cavity thoroughly with kitchen roll, then season the inside with salt and pepper.
Cover the duck with the Chinese 5 spice, massaging it into the skin until all of the duck is thoroughly covered.
Place the prepared vegetables inside of the ducks cavity, along with the star anise.
Place the duck on a rack set over a roasting tin and place in the centre of your preheated oven for 1 hour.
After an hour, reduce the heat to 140 degrees celcius and cook for a further 3 hours.
After 3 hours, remove the duck from the oven and leave to rest for 15 mins.
Using 2 forks, shred the tender duck meat, it should fall apart easily. Discard of any fat.
Serve the duck on its own or with steamed Chinese pancakes, plum and hoisin sauce and shredded spring onions and cucumber.
Amy Massey
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