You will need:
1 whole duck
4 litres boiling water
5 tbsp clear honey
2 tbsp dark soy sauce
4 tbsp Chinese five spice
2 tbsp brown sugar
For the sauce:
2 tbsp sesame oil
6 tbsp hoisin sauce
6 tbsp caster sugar
6 tbsp water
1 tbsp dark soy sauce
1 tbsp cornflour
1. Place the duck on a rack over a deep roasting tin and prick the skin all over with the tip of a sharp knife. Pour the hot water all over the bird and leave on one side until the water has all drained away from the bird.
2. Discard the water and pat the duck dry with absorbent paper, leave the duck exposed to air until it's really dry to the touch. (Tip: hang it in a cool place, cellar or set a fan over it and fan it for a few hours, the longer you can do this the more crisp the skin will be).
3. Mix the honey, soy sauce, five-spice powder and brown sugar together. Using a pastry brush, brush this sauce over the duck, inside and out.
4. Leave the bird to dry once more. There should now be a thin glaze all over the bird. Give the duck another coat of sauce and leave to dry once more. Keep repeating the process until all sauce has been used up. (You can do this over a space of eight hours or a few hours is fine).
5. Preheat the oven to 200°C/gas mark 6. Place the duck on a rack and roast the duck for forty-five minutes, skin side up or until the skin has become crisp.
6. While the duck is roasting, make the sauce. Warm a wok over a moderate heat, and add the sesame oil, hoisin sauce, caster sugar, water, soy sauce, and the cornflour and water mixture. Bring to a simmer, stirring, and cook down until the sauce has thickened. Leave to cool.
7. Remove the duck from the oven and leave to cool for about fifteen minutes.
Recipe, Ching-He Huang for the RSPCA
Click here to go to the original article on Red Online
Click here to see Peking style roast duck
Click here to see Lentils with Swiss chard, butternut squash and duck confit
Click here to see Duck noodle soup