Home > Book your trip > Booking form > Booking form received

Booking Form received

Thank you for submitting your Booking Form, your details have been received by China Travel Plan.

In order to proceed with confirming your trip, we will need to collect a deposit payment for your Travel Plan arrangements, and full payment for your international flights (if required). Please be in contact with us as soon as possible to arrange this.

Thanks for choosing us. Why not share your news with your friends and family...

Kind regards,

The China Travel Plan team

Get yourself in the mood with Peking duck!

Background

Peking Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods.

Ingredients * 1 whole duck * 2 litres boiling water * 5 tbsp clear honey * 2 tbsp dark soy sauce * 4 tbsp chinese five spice * 2 tbsp brown sugar	For the sauce * 2 tbsp sesame oil * 6 tbsp hoi sin sauce * 6 tbsp caster sugar * 6 tbsp water * 1 tbsp dark soy sauce * 1 tbsp cornflour
For the pancakes * 8 pancakes, ready-made * 4 spring onions, shredded * Half a cucumber, shredded

Booking form received - Prepare for a feast!

Method

1. Place duck on a rack over a deep roasting tin. Pour over the hot water and leave on one side until the water has drained away from the bird.
2. Discard water and leave duck exposed to air until it's dry to the touch.
3. Mix the honey, soy sauce, five spice powder and brown sugar together. Using a pastry brush, brush this over the duck, inside and out.
4. Leave the bird to dry once more. There should now be a thin glaze all over the bird. Give the duck another coat of sauce and leave to dry once more. Keep repeating the process until all sauce has been used up.
5. Preheat the oven to 200C/gas 6. Roast the duck for 30 minutes before turning it over and cooking for another half hour, until the skin has crispened. Remove from the oven and leave to cool for about 15 minutes. Joint the duck and slice its meat off the bone.
6. While duck's roasting, make the sauce. Warm a wok over a moderate heat, add the sesame oil, hoi sin sauce, caster sugar, water, soy sauce, and the cornflour and water mixture. Bring to a simmer, stirring, and cook down until the sauce has thickened. Leave to cool.
7. Warm the pancakes in a bamboo steamer for 4 minutes. Spread a teaspoon or so of sauce over each pancake and scatter a little of the spring onions and shredded cucumber. Top with a generous helping of sliced duck meat. Roll up the pancakes into a cigar shape and serve.