PEKING DUCK - Dean Monke
Wash the duck and rub inside and out with five spice, star anise, cinnamon, Szechuan pepper and Yakisoba sauce .
It was then, stitched shut and hung for 3 days then slowly roasted in the BBQ.
Once roasted and rested and then basted with boiling oil until the skin was crispy.
The duck was served with fresh crepes, salad and Yakisoba dipping sauce.
# RIVERWAY WHOLE DUCK
# HARVEY’S KITCHEN YAKISOBA