top of page
  • Writer's pictureRoysel Dsouza

Peking Duck

Updated: Jan 18, 2023

One of my favourite and a Receipe closeto my heart. When i began my career i always admired the way this duck was cooked and tried to get this right to perfection. Peking duck was a dish created durning the imperial era.

Cooking peking duck is master piece of cooking.

The pointers to remember while cooking Peking Duck:- Crispy Amber colour skin, Juicy tender meat.

(Duck can also be replaced with a chicken)

Ingredients for the marination.

  • 1 whole duck with skin

  • In a saucepot oil (seasame preffered).

  • 1/2 teaspoon ginger chopped

  • 1/2 teaspoon garlic chopped

  • 1 cup of dark soya sauce

  • 1 teaspoon of rice wine vinegar

  • 1 roughly chopped onion

  • 3 whole spring onion

  • 4-5 cloves

  • 3-4 star anise

  • 1 cinnamon stick

  • 4cups of chicken stock

  • 1 Tbsp of honey or raw palm sugar.

How to make it:-

Now as we have all the ingredients so lets begin with the marination.

  1. Begin with making sure there are no feathers or extra fat on the duck. Rinse well under cold running water and wipe of all the excess water using a kitchen towl.

  2. In a saucepot add oil and saute garlic, onions, ginger till golden browl.

  3. Add all the whole spices and stir for about 2 mins

  4. Add the soya sauce, vinegar and stock and let it simmer for about 15 min. our main objective here to get a well balanced flavourful broth.

  5. Add the chopped spring onions and let the broth cool.

  6. Once cooled take a deep pan, Place the duck and pour the broth on to the duck evenly and place it in in the refrigerator for 24hrs.

  7. Now our duck has absorded the broth well.


  1. Preheat the oven to 180 Degrees.

  2. Place the duck in the oven for 30 to 35min.

  3. Make sure you keep pouring the liquid evenly using a laddle.

  4. Using a probe check for 168 degree C internal temp.

Your peking duck is now ready to be served.

Garnish with parley and chopped spring onions

Recent Posts

See All


bottom of page