Peking Duck is a famous dish from Beijing that has been prepared since the Yuan Dynasty, now considered one of China's national foods. Ringo Chow of China Tang at The Dorchester shows us how for Taste of London
1. Take the duckling and rub the interior with a mixture of the five-spice powder, dry ginger and sugar.
2. Close the opening of the duck with a skewer and blanch the whole duck in a wok of boiling water so the skin contracts.
3. Hang up immediately and replace the water with a solution of boiling water, maltose syrup and red rice vinegar and ladle this over the duck repeatedly to allow the skin to take on a reddish hue.
4. Hang up the prepared duck in a cool windy place for a minimum of 4-5 hours or until the skin is dry to touch. (Traditionally air is pumped through the skin to separate skin from flesh but is not entirely necessary).
5. Roast the duck in a 225°C oven for up to one hour. Allow to rest.
6. To serve, carve the skin and breast meat in slices arranging on a plate and serve with the wheat pancakes, shredded spring onion and hoi sin sauce or sweet bean paste.
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Recipe © courtesy of Ringo Chow at China Tang at The Dorchester
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