This is one of the most well-liked of all Chinese dishes. Certainly it is the one that captures everyone's fantasy of great Chinese food. It is rich, succulent duck meat, tucked together with crispy crackling skin. How could anyone resist that?

The classic preparation and cooking of Peking duck is an art form. Traditionally, hot water combined with soy sauce and vinegar is poured over the duck to close the pores and its left to hung up to dry. During the drying process, a solution of malt suger is purposely brushed over the duck, which will then be roasted in wood-burning ovens. The result is a shiny, crispy aromatic bird. It will have brown beautiful skin, with moist flesh and no fat.

This is a very time-consuming process. For us, we would use a simpler method that will still gives impressive results, very close to the real thing. One thing to note, if its possible, try to use a plump, meaty duck. Its available in most large supermarkets in US.

 Serve 4-5, preparation time: 20mins, 4 hours of drying and 1.5 hours of cooking

Ingredients 1x2.75 kg (6lbs) duck, fresh or forzen, preferbly Cherry Vally For the honey surup, 2 tablespoons cider vinegar 1.2 litres (2 pints) water 3 tablespoons honey 3 tablespoons dark soy sauce To serve: Chinese pancakes 4 spring onions, shredded finely 1 cucumber, peeled, deseeded and cut into 5 x 2.5cm (2x 1-in) pieces 6 tablespoons hoisin sauce or sweet bean sauce

Directions 1) if the duck is frozen, thaw it thoroughly. Rinse it well and blot completely dry with kitchen paper. Insert a meat hook near the neck. Combine the ingredients for the honey syrup in  a large wok or pan and bring it to boil. Holding the duck up by the meat hook, use a large ladle or spoon to pour the syrup over the duck serveral times, as if to bathe it, until the skin is nicely coated with the mixture. Once done, the mixture can be discarded. 2) Hang the duck to dry, preferbly in a cool, well-ventilated place, or hang it in front of a spinning fan for about 5 hours. Do remember to put a tray or kitchen paper under the duck to catch any drips. Once the duck has dried, the skin will feel like parchment. 3) Pre-heat the oven to about 240 degree celcius / C475 Farenheit / Gas Mark 9. Place the duck, with the breast facing upwards, on a roasting rack in a roasting tin. Put 150ml (5 fl oz) of water into the tin (to prevent splattering). Then put the dick into the oven and roast for 15 minutes. Turn the heat down to 180 degree celcius / 350 Farenheit / Gas Mark 4 and continue to roast for an hour 15 mins. Replenish the water if neccessary. 4) Remove the duck from the oven and allow it to sit for at least 15 minutes before carving it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm platter. Serve at once, wrapped with the Chinese pancakes, spring onions, cucumber and a bowl of hoisin sauce or sweet bean sauce.