Peking duck, plum sauce

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Arlene from Carrickfergus Cookery School Carrick YMCA, suggests you try making this Chinese classic at home which everyone will love and is much easier than you think! Enjoy the tender shredded crispy duck with this amazing homemade plum sauce for an extra tasty treat.


1.2 kg duck


fresh ginger

10-12 de-stoned plums

5 tablespoons sugar

2 pinches five-spice

2 tablespoons soy sauce

½ teaspoon chilli powder

grated orange zest (optional)

½ cucumber

1 bunch spring onions

2 packs pre-made pancakes


1. Preheat the oven to 170ºC/325ºF/gas 3. Rub the duck with loads of salt, inside and out.

Dust the bird all over with five-spice and grate the fresh ginger and rub it round the cavity, leaving the ginger inside to flavour.

2. Place the duck in a roasting tray and put it in the oven for two hours.

Check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go crispy.

Turn the heat up to 200ºC/400ºF/gas 6 for the final 10 minutes until it’s really crispy.

3. For the plum sauce place 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder, orange zest if using and a splash of water.

Bring to the boil, then simmer until you get a nice shiny pulp.

Whizz with a stick blender if you want a really smooth sauce and taste to check the seasoning.

4. Once the duck has cooled slightly, use two forks to shred all the duck meat.

Reserve some of the crispy skin and serve on a platter along with fine slices of cucumber, spring onion and warmed shop-bought pancakes, ready for your guests to fill and roll up.