Like many people, I love Peking duck, and this recipe is a great way to make an expensive treat go a long way. Not only do you get a great meal from the duck itself (enjoyed with all the traditional accompaniments, of course), but if you turn the carcass into a stock, you can add that authentic flavour to all sorts of Asian soups and noodle dishes – I’ve even used it to make a shiitake mushroom and duck risotto.
Buy a roast Peking duck from Chinatown, and ask for the cavity juices to be put in a separate container for you.