The Peking duck feast!

1. Defrost duck overnight in the fridge.

2.  Preheat oven to 200°C.

3.  Place duck on a baking tray, skin side up and cook for 30 minutes until skin is golden brown and crispy.

4. Remove the duck from the oven and let it sit for at least 10 minutes before you carve it.

5.  Using a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter.

6. Serve at once with the pancakes, cucumbers, spring onions and a bowl of pecking duck sauce.

Kali Orexi!

*This recipe item is not found in foodhaus shop