Luv-a-Duck Recipes

Crispy Skin Peking Duck Recipe

Crispy Skin Peking Duck


1 Luv-a-Duck Whole Duck
2 tsp. Chinese 5 spice
3 Tbsp. maple syrup
3 Tbsp. soy sauce
3 Tbsp. Chinese cooking wine
¼ cup of water
½ cup hoisin sauce

Products used

Whole Duck

Whole Duck


  1. Combine the Chinese 5 spice, syrup, soy, wine and water in a pot and bring to the boil. Boil for 8-10 minutes or until a thick syrup forms. Remove from the heat and cool to room temperature.
  2. Pat the duck dry using a paper towel. . Brush the duck all over with the syrup, reserving remaining syrup. Place the duck on a rack in a baking tray and chill in the fridge for at least 2 hrs or overnight, uncovered, to allow the skin to dry out.
  3. 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. If the legs and wings start to burn, cover them with alfoil.
  4. Remove the duck from the oven, basting with the remaining syrup and rest for 20-30 minutes before carving.

Recipe by Shelley Judge

LUV to Help You

How to Cook a Whole Duck

Products used

Whole Duck

Whole Duck

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Rating: 5 / 5

Truly so simple and easy to make

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