Alive and Cooking

Peking Duck

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(Serves 4)
½ a duck
1 bunch of spring onions, finely shredded
1 long green chilli, finely sliced
½ bunch of coriander
200g bean sprouts
1 carrot, finely shredded
1 tsp tamarind paste
50ml Kikkoman Teriyaki Marinade
50ml Kikkoman Sesame, Ginger and Soy Marinade
50ml Kikkoman Roast Garlic Marinade
25g caster sugar

Combine all marinades, the tamarind paste and sugar in a bowl, add then smear all over the duck, allow to sit for at least 20-60 minutes then bake the duck in a hot oven at 220-250°C for 30-35 minutes.
Pour the leftover marinade into a saucepan and gently boil for 3-5 minutes until a thick sauce is formed.

100g plain flour
100g rice flour
100g corn flour
2 egg whites
300-350ml water
Pinch of salt


Combine all of the above ingredients. In a non-stick pan make the thinnest crepes you can.

Serve on a platter with the shredded onions, chillies, coriander, bean sprouts, carrots, sauce and sliced duck.
Place a little bit of everything into a crepe, roll and eat.

Peking Duck