viking.com | 73
E X P E R I E N C E S I S S U E 2 3
PE K I N G D U C K
2 ½ lb (1.2kg) duck
Sea salt
Black pepper
Five spice powder
TO SERVE:
Chinese pancakes, steamed
Plum sauce
Cucumber, cut into sticks
Scallions (spring onions), sliced
lengthways
1. Preheat the oven to 325°F (160°C). Place the duck
on a wire rack in the sink and pour over a kettle
of boiling water, then rub the duck all over, inside
and out, with sea salt. Sprinkle pepper and five
spice powder generously all over the duck.
2. Place the duck on a rack over a roasting tin and
roast for two hours, emptying the tray occasionally
as it fills with fat. Allow to rest for 10 to 15
minutes before serving.
3. To serve the duck, shred the meat and serve
with steamed Chinese pancakes, the scallions,
cucumber and some plum or hoisin sauce.
C H I N A
M A K E S 4 S E R V I N G S
is crisp, aromatic roast duck is originally from Beijing (formerly Peking) and
surprisingly simple to make. Serve with the classic accompaniments of pancakes,
crisp vegetable strips and plum sauce.
