Peking Duck At Home




  • Remove duck from packaging and remove gib pack from cavity if present
  • Season the cavity of the duck with spice, salt and pepper and rub in, add the roughly chopped garlic, ginger and lemongrass, and the whole star anise and cinnamon sticks
  • Fold over the opening of the cavity and pull the legs together and tie tightly with butcher string
  • Place all ingredients for the marinade in a large pot and bring to the boil. Reduce to a simmer
  • Plunge the duck into the marinade covering as much as you can and ladle the marinade over any parts not covered, repeat this four or five times
  • Place duck on a rack in a deep roasting tray and pour three to four ladles of the marinade over the duck
  • Leave duck uncovered in the fridge over night
  • Pre heat oven to 200C
  • Place duck in hot oven and cook for 10 min
  • After 10min reduce the heat to 170C for a further hour
  • Remove from the oven and allow duck to rest for a least 10 min before carving


1 x 2.6kg Oven ready duck

4 x cloves garlic

1tbsp salt

1tbsp pepper

4 x tbsp. Chinese 5 spice

2inch fresh ginger

2 x star anise

2 x cinnamon sticks

2inch fresh lemongrass

For the marinade

4pts water

½ lemon sliced

4 tbsp honey

3 tbsp light soy

120ml rice vinegar