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19 December 2012,03:54 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Choose a fresh duck with neck and skin intact. Wash duck, immerse in boiling water. Lift out and dry thoroughly inside and out. To allow the skin to dry thoroughly.
  • Dissolve honey in water and brush skin until completely saturated with honey.
  • Hang duck to dry completely for about 6 hours or until the skin is dry and slightly hardened by the honey.
  • Mean while prepare Peking doilies and shallot curls. Peel cucumber and cut in half lengthways. Scoop out the seedy center part and cut into strips.
  • To separate the skin from the flesh of the duck, insert a straw immediately underneath the skin and blow through it.
  • Place duck on a rack over a drip pan. Roast in a 180° C (350° F) oven without basting for 1½  - 2 hours or until skin is browned and crisp.
  • With a very sharp knife, slice off skin and cut into squares. Carve meat in thick slices and serve separately during the meal.
  • Take a doily and top with one or two pieces of skin, shallot and hoisin sauce.
  • Roll doily to eat.


  • 3 kg duck
  • 200 ml water 
  • 8 tablespoons honey
  • Peking doilies
  • Shallot curls
  • 1 cucumber
  • 200 ml hoisin sauce or plum sauce

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