Recipe Peking ‘Duck’

Line a baking tray with baking paper and preheat the oven to 160°C.

Combine the duck-style stock ingredients in a large bowl. Without unfolding, place the yuba skins in the duck-style stock for 5 minutes, massaging in the liquid until it is fully absorbed and you get a little envious of the pampering. Gently squeeze out the excess liquid and lay the yuba on a work surface.

Carefully unfold the yuba until you have a large rectangle of layered sheets.

Whisk the ‘duck’ flavour ingredients in a small bowl until combined. Peel back the first sheet of yuba and use a pastry brush to spread the flavour mix over one, then repeat the process for all the sheets, folding them into a layered rectangle once done. Brush 3 tablespoons of Peking duck sauce over the top sheet.

From one corner, begin to tightly roll the sheets towards the opposing corner, bunching and folding if you need, to create a dense ‘body’ with excess hanging out of two sides. The front of your roast will be smoother and the back will be the side where a fold of yuba runs across the roast. Tuck the excess yuba underneath the roast to complete a rounded shape.

Place the ‘duck’ on the prepared tray, then glaze with the remaining Peking ‘duck’ sauce. Cover with baking paper, then with foil and roast for 1 hour.

Remove the foil and baking paper. If the roast has puffed up, use a skewer to stab a few holes to release the steam. Use the skewer to push the roast back into shape and roast for 10-15 minutes, until crisp.

Combine the dipping sauce ingredients in a small saucepan and place over low heat. When hot, whisk in a splash of water to create a thick sauce and pour into a bowl to serve next to the roast. Cut the roast duck into slices and dish it up with the dipping sauce.