What you'll need:
- 1 whole duck (1.6 - 2 kg)
- 3 tbsp clear honey
- The juice of one lemon
- 3 tbsp dark soy sauce
- 150ml rice wine, or a dry sherry will do
Time: 2 hours
Place everything except the duck in a pan, along with 1.5 litres of water and slowly bring to a boil. Simmer for 20-22 minutes on a low heat.
Place the duck on a metal rack, on a roasting tin, and make sure it has been patted dry. Spoon all the mixture over the duck, until it has been completely covered with the syrup mixture. Leave uncovered in the fridge overnight to dry out - it should feel a little bit like parchment paper the next morning.
Heat your oven to 240C, and then put the duck inside on the rack and in the roasting tin. Roast on this high heat for 15-20 minutes, then reduce the heat and cook at 180C for 70 minutes.
Remove the duck and allow to rest for 20 minutes before carving. You can either carve it traditionally, but it is perhaps best shredded with a pair of forks, and served in Chinese pancakes with spring onions and hoi sin sauce.
There you have it -- a super easy recipe for Peking Duck!
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