Recipe of Peking duck by Chef Sanjay Sharma

Chef: Sanjay Sharma

Chef Sanjay has over two decades of work experience in the hospitality industry and academia, having worked in India and the UK; he brings rich national and international work experience.

Ingredients

• Duck (Cleaned with skin): 3kg
• Orange Juice: 500ml
• Black Pepper Crushed: 15gm
• Castor Sugar: 125gm
• Five spice mix: 10gm
• Cinnamon Powder-1tbsp
• Onion-200gm
• Celery-100gm
• Honey-115gm
• Soya sauce-200ml
• Salt: To taste
• Water: If required

Method

• Blow air in the duck, to detach the skin from it.
• Soak the duck in the first margination and leave it for a while.
• Take it off and massage the duck with a second marination from inside.
• Hang it in a cool place to drain off excess moisture, preferably overnight.
• Take the duck, nicely brush the duck with the third marination, and put it in the oven at 180 o c for 45 minutes.
• Baste it again with the third marination and put it back in the oven for another 30 minutes.
• Check the duck for doneness and it should be ready to be served, if required, repeat the process till the time duct is completely cooked.
• Serve it with your choice of crunchy vegetables and pancakes.

Source Link: https://issuu.com/sinduvuppalaammanabolu/docs/hashtag_magazine_march_issue_2025