Crispy Peking Duck with Plum Sauce

Crispy Peking Duck with Plum Sauce

Crispy Peking Duck

Under no circumstances is this a definitive Peking Duck recipe. It is far more an accessible way to shortcut to a dish which is not far off the real thing. I’ve read recipes for Peking duck which include three days marinating. Specialist ingredients like maltose etc etc. Luckily this one, and I know you’ll all want to try it now, actually only involves two ingredients and five minutes of your deserving time. Really? Really. Simply, rub an oven ready duck all over with Chinese five spice and roast at 130° Fan for 4 hours. Pull apart with two forks and serve with cucumber, spring onions and pancakes. I couldn’t find any, so used small tortillas. Just toast them in a pan and you will never know the difference.

To serve this, traditionally it is hoisin sauce. I have no idea how to make that, but I love plums with duck. Second only to orange. Hence, throw 10 stoned plums into a pan with a cinnamon stick, star anise, 2 Tbsp soy sauce, a chilli and 50g sugar. Add the juice of an orange, reserve the zest until the end, and cook for about 20 minutes until the plums are no longer lumpy.


  1. Dave, that duck looks fantastic and since I’m on the hunt for the perfect duck recipe this might be it.

  2. Oops, I mean since I’m on the hunt for the perfect duck recipe this might be it.

  3. I LOVE Peking duck with plum sauce or hoisin – either one makes me swoon. One of my all-time favourite meals.

  4. That duck looks so crispy and delicious! I have not made one here as so plentiful here at the restaurants but you make it sound like a breeze.

  5. This duck looks as good as the original! Look what a beautiful colour it is! All done in an oven, what a wonderful result. I think plum sauce is also a pretty common side isn’t it? Unfortunately, I’m not duck eater…in the same line as the whole lamb thing 🙂 But, my family will eat it! Thanks for the recipe Dave. Look great as usual.


  6. I wondered how you would pull off a Peking Duck with your busy schedule! I’m very glad to see the accessible version, thank you. I read one recipe where the cook blew air under the skin to puff it up like a puffer fish and allowed it to dry and then roasted it. That’s just too much for me. I do love a well cooked duck. Making Chinese pancakes are super easy, you should try it. I made them last summer but the photos failed so I never posted the recipe. I cheated and used a duck confit leg that I procured from a food styling gig. It was delicious.

    • Dave Crichton

      I’ve noticed the ready made versions in shops are only confit legs. This really is simple though, even leaves time to make the pancakes!

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