This Chinese restaurant favourite is also known as Peking duck and it’s actually quite simple to re-create at home – it just requires a little planning and patience! To achieve the crispy skin the marinated portions need to be left in a cool dry place for a good few hours before roasting. A cool garage or utility room will be ideal but if you are worried about leaving the duck uncovered just loosely cover it with kitchen paper or cling film – the air needs to circulate around the skin to dry it out.
- 4 duck leg portions
- 5tbsp runny honey
- 5tbsp dark soy sauce
- 150ml dry sherry
- Few lemon slices
- Spring onions and cherry tomatoes, to garnish
Place the duck portions on a wire rack set over a large roasting tin. Pour a kettleful of boiling water over the duck. Pour out the water from the roasting tin and repeat the process.
Place the honey, soy sauce, sherry and lemon slices in a small pan with 300ml water and bring to the boil. Simmer for 20 mins until syrupy. Discard the lemon slices, cool for 10 mins then pour the marinade all over the duck portions. Leave uncovered in a very cool and dry place for 5-6 hrs or overnight.
Preheat the oven to 190°C/375°F/Gas Mark 5. Pour off any excess marinade from the tin and roast the duck for 50 mins – 1 hr 10 mins until the skin is crisp and golden brown. Serve garnished with spring onions and cherry tomatoes.
Pinch the skin of the duck portions all over with your fingertips before marinating – this will help to separate the skin from the flesh during roasting and make it really crispy.