Peking Duck from The Cook's Book of Everything by Lulu Grimes
Method Cut the wing tips off the duck. Rinse the duck, drain, and then remove any fat from the cavity opening and around the neck. Cut off and discard the parso
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Roasting rack
- Roasting pan
- Pastry brush
- Pot
- Stove
- Oven
- Chef's knife
- Cutting board
- Slotted spoon
- Paper towel
Ingredients
- 2 1/2 kg (5 lb 8 oz) duck
- 2 tablespoons maltose or honey, dissolved in 2 tablespoons water
- 24 Mandarin pancakes (see Note)
- 125 ml (4 fl oz/½ cup) hoisin sauce or plum sauce
- 6–8 spring onions (scallions), trimmed and thinly sliced lengthways
- ½ cucumber, thinly sliced lengthways
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Peking Duck Recipe - Cook Your Yummy Cuisine
cookyouryum.com
Peking Duck Recipe | Robert Irvine
foodnetwork.com
BBQ Peking Duck with Cold Duck-Hoisin Sauce from The Ultimate Guide to Grilling by Rick Browne
app.ckbk.com
Peking Duck
cooksprofessional.co.uk
The Ultimate Peking Duck Recipe
greatbritishchefs.com
Peking Duck
searching4zen.com
Foodista | Recipes, Cooking Tips, and Food News | Peking Duck
foodista.com
Peking Duck: The Legendary Dish That Defines Chinese Culinary Excellence
recipebuster.com