Time 2 hours + overnight air drying
Recipe by Justine
1 whole duck
2 tsp Chinese 5 Spice
3 tbsp maple syrup
3 tbsp AYAM™ Soy Sauce
3 tbsp Shaoxing wine
¼ cup of water
1 Lebanese cucumber
½ bunch spring onions
½ cup AYAM™ Hoisin Sauce
Peking duck pancakes or soft Chinese steamed buns (these can be purchased in the freezer section of good Asian Grocers)
Place the Chinese 5 spice, syrup, soy, wine and water in a pot and bring to the bowl. Boil for 8-10 minutes or until a thick syrup forms. Remove from the heat and cool to room temperature.
Remove the duck from the packet and pat dry inside and out. Brush the duck all over with the syrup. Place the duck on a rack in a baking tray and chill in the fridge overnight uncovered.
Preheat the oven to 190°C. Remove the duck from the fridge 30 minutes before cooking. Place the duck in the oven and cook for 80 minutes.
Remove the duck from the oven, basting with the remaining syrup and rest for 20-30 minutes before carving.
Serve in the middle of the table with the classic accompaniments such as cucumbers, spring onions, hoisin and pancakes or soft Chinese buns.