• Peking Duck

    This recipe is thanks to our friends over at Black Angus

    Peking duck is the perfect food to pair with Pinot Noir from the cool regions of southern Australia.


    • Duck ‐  4 to 5lb
    • 1 gallon water
    • 6 tbsp honey
    • 2 inches ginger peeled and cut roughly
    • 4 tbsp soya sauce 1 cup rice wine vinegar


    • String
    • Bicycle Pump
    • Stock Pot
    • Ladle
    • Two (2) Roasting Pans



    To Glaze

    1. Prepare duck by separating the skin from the meat, do not re move the skin.
    2. Tie string around the ducks neck so you can hang it to dry.
    3. Hang the duck in a well-ventilated cool spot for 4 hours to dry or place in front of fan for 45 minutes turning occasionally.
    4. Pour water into pot and add honey, ginger, soya sauce and rice wine vinegar.
    5. Bring to a boil to create stock
    6. Dunk duck into stock and ladle stock over duck for ten minutes, making sure that you cover whole of duck with stock.
    7. Hang the duck for another 4 hours, 1 hour in front of the fan or until thoroughly dry.

    To Cook:

    1. Preheat oven 350 degrees.
    2. Place a pan with 2 inches of water in the bottom of the oven to catch the drippings.
    3. Place the duck on a greased rack breast side up in the middle of the oven and roast for 30 minutes.
    4. Turn the duck and roast for 30 minutes.
    5. Turn breast side up again and roast for 10 minutes.
    6. Use a sharp knife to remove skin.
    7. Carve meat and serve immediately with the crispy skin.

    Peking Duck is classically served with Chinese pancakes, hoisin sauce and chopped scallions.