Photo Courtesy of

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Chinese New Year starts tomorrow so that means a lot of celebrations and delicious food!

Chef Ching-He Huang is backing the RSPCA’s Like a Duck to Water campaign which raises awareness over the issue of duck welfare.

She’s created this delicious Peking Style Roast Duck using RSPCA Freedom Food duck, enjoy!

Ching-He Huang’s Peking Style Roast Duck

Serves: 4

Prep Time: 10 Hours

Cook Time: 55 Minutes


1 Freedom Food labelled whole duck

4 litres boiling water

5 tbsp clear honey

2 tbsp dark soy sauce

4 tbsp Chinese five spice

2 tbsp brown sugar

For the sauce:

2 tbsp sesame oil

6 tbsp hoisin sauce

6 tbsp caster sugar

6 tbsp water

1 tbsp dark soy sauce

1 tbsp cornflour

For the pancakes:

8 pancakes, ready-made

4 spring onions, shredded

½ cucumber, shredded


1. Place the duck on a rack over a deep roasting tin and prick the skin all over with the tip of a sharp knife. Pour the hot water all over the bird and leave on one side until the water has all drained away from the bird.

2. Discard the water and pat the duck dry with absorbent paper, leave the duck exposed to air until it's really dry to the touch. (Tip: hang it in a cool place, cellar or set a fan over it and fan it for a few hours, the longer you can do this the more crisp the skin will be).

3. Mix the honey, soy sauce, five-spice powder and brown sugar together. Using a pastry brush, brush this sauce over the duck, inside and out.

4. Leave the bird to dry once more. There should now be a thin glaze all over the bird. Give the duck another coat of sauce and leave to dry once more. Keep repeating the process until all sauce has been used up. (You can do this over a space of 8 hours or a few hours is fine).

5. Preheat the oven to 200C/gas 6. Place the duck on a rack and roast the duck for 45 minutes, skin side up or until the skin has become crisp.

6. While duck is roasting, make the sauce. Warm a wok over a moderate heat, and add the sesame oil, hoisin sauce, caster sugar, water, soy sauce, and the cornflour and water mixture. Bring to a simmer, stirring, and cook down until the sauce has thickened. Leave to cool.

7. Remove the duck from the oven and leave to cool for about 15 minutes.

8. Warm the pancakes in a bamboo steamer for about 4 minutes. Joint the duck and slice its meat off the bone. Spread a teaspoon or so of sauce over each pancake and scatter with a little of the spring onions and shredded cucumber. Top with a generous helping of sliced duck meat. Roll up the pancakes into a cigar shape and serve on a plate. Or let your guests help themselves by placing all the individual components on little serving dishes. Enjoy!

Will you be giving this recipe a try? Let us know by commenting below or tweeting us @FemaleFirst_UK

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