Beijing Roast Duck recipe The chefs from The China Club share a Beijing Roast Duck recipe By Time Out Dubai staff 22 February 2011 Peking Duck, or Beijing Roast Duck, has been prepared since the imperial era and is now considered to be one of China’s national dishes.Why not try out this traditional dish at home.The recipeIngredients200g (5 to 6 pound) duck (one piece) For brushing duck skin sauce •15g honey or malt •15g red vinegar •30g water SIMILAR ARTICLES Rotana dining offers with ADCB Cake-filling and pastry decorating at La Brioche Patiala brunch review The Eloquent Elephant brunch review For marinated duck ingredients •50g salted five spice powder •50g ginger chopped •50g onion chopped •30g coriander •50g leek choppedFor restaurant-special hoisin sauce: •50g seafood sauce •50g sweetened flour paste •50g butter •25g sesame oil •100g wheat flour •150g duck stockFor garnishing and side ingredients •20 pcs home-made round thin pancake •100g cucumber (sliced) •100g spring onion white tender part (sliced) •10 pcs leek brush •2 pcs carrot flower •2 pcs carrot-made phoenix tail •10 whole sweet cornMethod1 Clean duck, wipe dry and tie string around the neck.2 Stuff and marinate the inside of the duck with marinated duck ingredients. Close the slit of duck belly with bamboo sticks then fix a hook.3 Blanch the duck in boiling water for 5 seconds and hang.4 Brush duck surface with dark skin sauce. Blowing the duck with a fan or hang against windy, cool place for more than 4 hours till the duck’s skin is dry.5 Place the duck breast side up in the special oven; pre-heated to 350 degrees. Roast for 20 minutes.6 Turn duck and roast for 20 minutes more. Turn the breast side up again. Roast for 10 minutes more.7 Using a sharp knife cut off the crispy skin. Garnish with scallion flowerets. Serve meat and skin immediately hot with hoisin sauce rolled with sliced cucumber and spring onion in pancake.The China Club is one of 22 restaurants exhibiting at Taste of Dubai 2011. Buy your tickets for Taste of Dubai with Time Out Tickets.