22 Street Lane Nursery - Dish of the Month

February 2025 Dish of the Month Recipe

Crispy Peking Duck

Ingredients: • 1 whole duck

• 50ml of hoisin sauce • 50ml of plum sauce • 1 bunch of spring onions • 1 carrot • 1 cucumber • 20 Chinese pancakes • 15-25g of 5 spice • 15ml of soy sauce • 15ml of good quality honey

Method: 1. Make sure you have your oven pre-heated to 210c. Place the whole duck on a roasting tray and lightly score the skin to ensure we can maximise the flavour with the marinade. 2. On a low heat, add the soy sauce, honey and 5 spice to a pain and reduce to a glaze. Slightly cool the glaze. Meanwhile, completely pat down the duck, making sure it’s bone dry to ensure extra crispiness. Lightly brush the glaze onto the duck making sure you get in all areas. 3. Place the duck on a wire rack then onto a roasting tray, ready for the oven. Roast for 1hr 20 minutes and check the temperature reaches over 75c, if you want it extra crispy cook for a further 10-15 minutes. 4. Rest the whole duck for around 20 minutes to ensure the juices have run out and relaxed. While this is happening, wash all the vegetables and thinly slice the onions, carrots and cucumber into long strips. 5. Once cooled slightly, cut the duck and skin into large pieces and mix the 2 sauces in a bowl together to make the sauce. Arrange on a serving platter.