Cherry wood peking duck by Chef Tong Chee Hwee

Fine Dining TV

Fine Dining TV

Standard Supplier 24th July 2017
Fine Dining TV

Fine Dining TV

Standard Supplier

Cherry wood peking duck by Chef Tong Chee Hwee

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following cherry wood peking duck recipe a try? Cherry wood peking duck recipe by chef Tong Chee Hwee from the menu at HKK in London


  • Main ingredients:
  • Duck
  • Cucumber
  • Spring onion
  • Pancake
  • For duck seasoning:
  • Salt 120g
  • Sugar 70g
  • Chinese five spices 3g
  • Spice ginger powder 2g
  • Chicken powder 3g
  • Liquorice powder 3g
  • For duck vinegar water:
  • Maltose 120g
  • White rice vinegar 150g
  • Chinese red vinegar 10g
  • Water 80g
  • Bicarbonate soda powder 1g
  • Duck size 2.6kg
  • Duck Sauce:
  • Oyster sauce
  • Sesame paste
  • Bilington organic sugar
  • Shao-sing wine
  • Hoisin Sauce
  • Yellow bean
  • Red bean curd
  • Soy sauce


Clean the duck. Put 50g of the seasoning into the duck, and shake. Use skewers to seal the duck. Put the whole duck in boiling water for 5 seconds. Rinse the duck with the duck vinegar water for 1 minute. Fan dry for 30 minutes, then hang in the fridge for 48 hours.
Remove the Duck from the refrigerator and let sit for 30 minutes. Pre-heat oven to 160°C for 10mins, humidly 0°C, fan speed 3, and then hang the duck in the oven for 40 -50 minutes.
To serve, cut a portion from the duck, along with a small square of the skin. Spread a spoonful of Duck sauce on the plate. Add a salad mix of pea shoots, shiso leaves, daikon, mizuna herb, garlic chive, borage, & Chinese radish. Place the duck skin onto the salad and the portion of duck next to it. Wrap the cucumber, leek, duck sauce, & meat from the duck leg into a warm sesame pancake. Finally, pour a small amount of organic brown sugar into the middle of the plate.

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