Peking duck recipe
 Rich, sweet and salty, make your own Peking duck this weekend with this simple method. Serve with Chinese-style pancakes and let everybody help themselves. 2 whole ducks, hairs removed 2 whole ducks, hairs removed 15g/½oz Chinese five-spice powder50g/1¾oz salt40g/1½ oz caster sugar20g/¾oz chicken powder20g/¾oz fresh root ginger, sliced20g/¾oz spring onions, sliced300ml/10fl oz rice wine vinegar250g/9oz maltose 15g/½oz Chinese five-spice powder 50g/1¾oz salt 40g/1½ oz caster sugar 20g/¾oz chicken powder 20g/¾oz fresh root ginger, sliced 20g/¾oz spring onions, sliced 300ml/10fl oz rice wine vinegar 250g/9oz maltose 180g/6oz hoi sin sauce30g/1oz crushed yellow bean sauce30g/1oz sesame sauce2 tbsp vegetable oil90g/3¼oz caster sugar 180g/6oz hoi sin sauce 30g/1oz crushed yellow bean sauce 30g/1oz sesame sauce 2 tbsp vegetable oil 90g/3¼oz caster sugar 18 shop-bought Chinese-style pancakes8 spring onions, julienned¼ cucumber, julienned 18 shop-bought Chinese-style pancakes 8 spring onions, julienned ¼ cucumber, julienned Method Combine the marinade ingredients in a small bowl, then rub it inside the ducks. Stuff the duck's cavities with the ginger and spring onion slices. Carefully shower the ducks with boiling hot water, then dry it with kitchen paper and set aside.Combine the vinegar and 150ml/5fl oz water in a saucepan and bring to the boil. Once boiling, add the maltose and mix over a low heat until melted.Brush the malt mixture onto the duck skin, then leave in the fridge to air-dry for 1–2 days.On the day of serving, preheat the oven to 185C/175C Fan/Gas 5. Transfer the duck to a roasting tin and roast for 1 hour and 10 minutes, turning the duck over after 35 minutes. Once cooked, a meat thermometer should read 80C. To make the duck sauce, mix the hoisin sauce, yellow bean sauce, sesame sauce and 120ml/4fl oz water together in a bowl. Transfer to a saucepan and cook over a low heat for 2–3 minutes. Add the oil and sugar, mix and cook for another 5 minutes. Steam the pancakes for 7 minutes. Carve the duck and serve it alongside the pancakes, cucumber, spring onions and duck sauce. Combine the marinade ingredients in a small bowl, then rub it inside the ducks. Combine the marinade ingredients in a small bowl, then rub it inside the ducks. Stuff the duck's cavities with the ginger and spring onion slices. Carefully shower the ducks with boiling hot water, then dry it with kitchen paper and set aside. Stuff the duck's cavities with the ginger and spring onion slices. Carefully shower the ducks with boiling hot water, then dry it with kitchen paper and set aside. Combine the vinegar and 150ml/5fl oz water in a saucepan and bring to the boil. Once boiling, add the maltose and mix over a low heat until melted. Combine the vinegar and 150ml/5fl oz water in a saucepan and bring to the boil. Once boiling, add the maltose and mix over a low heat until melted. Brush the malt mixture onto the duck skin, then leave in the fridge to air-dry for 1–2 days. Brush the malt mixture onto the duck skin, then leave in the fridge to air-dry for 1–2 days. On the day of serving, preheat the oven to 185C/175C Fan/Gas 5. Transfer the duck to a roasting tin and roast for 1 hour and 10 minutes, turning the duck over after 35 minutes. Once cooked, a meat thermometer should read 80C. On the day of serving, preheat the oven to 185C/175C Fan/Gas 5. Transfer the duck to a roasting tin and roast for 1 hour and 10 minutes, turning the duck over after 35 minutes. Once cooked, a meat thermometer should read 80C. To make the duck sauce, mix the hoisin sauce, yellow bean sauce, sesame sauce and 120ml/4fl oz water together in a bowl. To make the duck sauce, mix the hoisin sauce, yellow bean sauce, sesame sauce and 120ml/4fl oz water together in a bowl. Transfer to a saucepan and cook over a low heat for 2–3 minutes. Add the oil and sugar, mix and cook for another 5 minutes. Transfer to a saucepan and cook over a low heat for 2–3 minutes. Add the oil and sugar, mix and cook for another 5 minutes. Steam the pancakes for 7 minutes. Steam the pancakes for 7 minutes. Carve the duck and serve it alongside the pancakes, cucumber, spring onions and duck sauce. Carve the duck and serve it alongside the pancakes, cucumber, spring onions and duck sauce. Recipe tips You need to start this recipe 1–2 days in advance. Use a meat thermometer to check that the duck is ready.