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Yes I saw that one with Ken Hom carol2.It had to be hung for hours if I remember rightly.I remember it because the duck still had its head on and its beak was a lovely colour.I have to say,it put me off duck for life but isn't it funny the things that stick in your mind?

found a link for you [link] Duck.htm

Ken hom did this on a programme before, can't remember which one. We also tried it one christmas. You need to loosen the skin from the duck, think this was done with straw or bicycle pump under the skin, no kidding Once the skin was loose you basted it with soy sauce etc over a pan, then it had to hang up to dry. I think it was then roasted. It was lovely but seemed a hassle. Try a search for peking duck

oops!!!!!!!

right if you buy some duck breast, rub salt into it and then put into a steamer with chopped garlic, ginger, tsp 5 spice powder and sprinkle of szechuan peppercorns,steam for about 2 1/2 hours, now remove all the veg bits and leave breast in juices to marinate for another 2 hours, when cooled and skin is dry, fry it off till very crispy. now shred the meat , chop some slivers of cucumber, spring onion, and fill your pancake adding your hoisin sauce...

Hi Helen, Tamsin Day-Lewis does a great duck recipe - Black Tar Duck Legs. I think you can find it on this site under recipes for duck but definately if you look up Tamsin's recipes. I saw her cook this on her prog but she cooked them on a bbq. I've tried this recipe and it was delicious, Hope this helps.