Peking Duck

Peking Duck
(Serves 4 people)

* 4 lb duck 
* 3 pints boiling water
* 4½ oz caster sugar
* 4 fl oz hoisin sauce
* 4 fl oz water

* 4 tbsp honey
* 2 tbsp sesame oil
* 2 tsp dark soy sauce
* Chinese pancakes, cucumber and spring onion strips to serve
  1. Place the duck on a wire rack set in a roasting tin and slowly pour 2 of the 3 pints of boiling water over the duck and into the tray.
  2. Remove the duck and pat dry with kitchen towels.
  3. Pour away the boiling water. Put the duck back onto the rack and into the roasting tray and leave to one side for a few hours.
  4. Blend together in a small mixing bowl the remainder of the boiling water, the honey and the soy sauce.
  5. Brush half of this mixture on the inside and the outside of the duck and leave the mixture to dry for one hour.
  6. After the hour brush a second layer of the mixture onto the inside and the outside of the duck and leave to dry again for another hour or until the glaze is dry.
  7. Repeat this process until all of the mixture has been used up.
  8. Preheat the oven to 375°F (190°C).
  9. In a saucepan heat the sesame oil and add the hoisin sauce, caster sugar and the water. Stir well and simmer for 2 -3 minutes until the sauce has thickened.
  10. Leave to cool before placing in the fridge until needed.
  11. Place the rack and roasting tin with the duck in the oven and cook for 30 minutes.
  12. After 30 minutes turn the duck over and cook for a further 20 minutes. Turn the duck once more and cook for a final 25 minutes until the meat is cooked through and the skin is crispy.
  13. Remove the duck from the oven and leave o cool for 10 minutes.
  14. Whilst the duck is cooling, warm the pancakes in a steamer for 5 - 6 minutes.
  15. Cut the duck into strips and serve with the warmed pancakes, sauce and the strips of cucumber and spring onion.