Whole Roast Peking Duck
 with Orange and Cinnamon


  • 2 whole duck crowns
  • 600ml orange juice
  • 5 star anise
  • 2 cinnamon sticks
  • 40ml hoisin sauce
  • 5ml sesame oil
  • 200ml beef stock
  • Thumb of ginger
  • 5 cloves
  • 2 bay leaves


Trim the excess fat off the ducks then roast in oven at 200°C for 10 minutes. Reduce the heat to 180°C and cook for a further 40 minutes.

Rest duck in ambient temperature until cool. Remove the duck breast and then the legs, removing the thigh bone from the legs. Save the duck carcass for consommé.

Place the orange juice, star anise, clove, bay leaf, cinnamon sticks and ginger in a wide-based pan and bring to the boil. Lower heat and reduce by half. Add the hoisin sauce and sesame oil, then the beef stock. Bring back to the boil then cook for another 3-4 minutes.

Pan-fry the duck skin-side down until very crispy and golden. Place on a serving dish, serve with sauce.