Monday, July 11, 2011

Peking Duck!

Mmmmmm.....Peking Duck : ) one of my favourite things to eat!!!!!! I love the crispy duck skin, sweet sauce, the soft pancake and the perfect amount of cucumber and spring onions to balance out all the flavours!!!

I felt inspired (and was seriously craving Peking Duck) after watching Masterchef! I am a big fan of Master Chef, especially the Master Class on Friday nights hehe on one Friday class, Frank Shek of China Doll in Sydney, showed us how to prepare Peking Duck, and being the Peking Duck fan that I am, I decided it was time I made them myself : )

This is how mine turned out....

Heres how to prepare the Peking Duck

½ Chinese Roast Duck
1 packet duck pancakes (in the freezer section of your Asian grocer)
1 Lebanese cucumber, deseeded, cut into 6cm batons
1 bunch spring onions, washed


200g hoisin sauce
40g castor sugar
5 tablespoons hot water
1½ teaspoons sesame oil


1. Preheat oven to 180'C. Cut the roots off the spring onions. Cut 2 inches up from the bottom white part.

2. For sauce dissolve the sugar in the hot water. Add the hoisin and combine. Gradually combine the sesame oil until fully incorporated.

3. Warm up the duck in the oven at 180'C for 10 mins on a rack. Leave until cool enough to handle.

4. Set up a bamboo steamer for the pancakes with a small piece of baking paper in the bottom. Steam the pancakes for 1-2 minutes until soft and warm. If you don't have a bamboo steamer like I do, pop the pancakes in the microwave as per the instructions.

5. Using a sharp knife, carve shards of skin with a little meat from half the duck about 4cm by 8cm.

6. Serve the pancakes with the pieces of skin, sauce, cucumber and shallots.


They are as delicious as they look hehe

Happy eating!
Fat Pom Pom


  1. Looks great! I'm planning to make this this coming weekend and was wondering how much duck i would need to feed a family of four?

  2. Was also wondering if you would recommend an alternative to spring onion as im not a big fan. Ta

  3. Hi Jemimah,
    If you're only planing to have peking duck for dinner only, I suggest about 2 whole roast duck for those with big appetites :)You can also use the left over duck meat to make Duck San Choy Bau as a second course. hmmm spring onion is necessary in this dish to help balance all the flavours and to cut through the duck and sauce. If you don't like the flavour of spring onions that much, use more of the green part of the spring onion and cut them thinly instead of long thick chunks. Good luck and let me know how yours turns out :)

  4. Thanks FatPomPom, the recipe turned out great! We ended up slicing the spring onions into smaller pieces. Was very easy to prepare and my boyfriend loved it!

  5. I'm drooling...want some duck now

  6. i will try this recipe this weekend!! look super yummy

  7. Thanks for the comment guys, a tip for Celia this weekend, u can vary the amount of sugar in the sauce accordingly to your own liking! I wouldnt use all the sugar stated in the recipe second time around!