Chinese: Homemade Peking Duck

I didn’t do the normal drying with fan step as It wasn’t a full duck and it  was still a tasty duck dish regardless. I did mine in stages in fridge which dried the skin out in a container with cling film over top. Not traditional but when in a hurry to do it was a good outcome.

Homemade peking duck and fried rice 



Marinade for 2 duck breast fillets

1Tb Sioux Xing Cooking Wine

1Tb Kepjap Manis (Indonesian sweet soy)

1Tb Balsamic Vinegar

1tsp Honey (I didn’t use much as soy was sweet)

1tsp Chinese 5 Spice Powder

1tsp Ginger Powder



Mix all together then place into a container with duck and coat and baste the duck with marinade every hour until cooking. Minimum 3 hours

Then preheat oven 180*C fan-forced oven

Place wire rack over a baking tray and place marinated fillets on rack  (Reserve the marinade for your sauce)

Cook for 20 minutes then baste and turn and cook for 10minutes then baste

I finished mine in pan on stove as I had to get dinner on. Cook skin side down until firms up or goes crispy about 10minutes. then flip and cook for further 5-10minutes depending on med rare or medium .

Put marinade in saucepan and heat until it thickens. I added the juices from pan which thinned it out too much. But still nice.


To Make my quick fried rice 

Day old cooked basmati rice mixed with 1Tb olive oil break up rice in oil before cooking as it wont stick to pan.

then add a 1 egg omelette broken into pieces add a cup of peas and carrot and 1tsp light soy sauce

stir fry until all heated through.