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.