You've Got to Try These Exotic BBQ Recipes This Weekend

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Peking Duck just like in China or Vietnam

You've probably seen this dish at your local Chinese restaurant, and although we're sure it's tasty there, it's likely deep-fried, sliced duck breast fillet - not the authentic recipe!

For a taste of the real thing, you'll need to marinade the duck for 2 days in a spicy marinade before grilling, but we promise it's worth the effort!

Ingredients (for 8 people):

• 1 free-range duck (cleaned and gutted)
• 1/2 tsp ground gloves
• 1/2 tsp ground ginger
• 1/2 tsp ground pepper
• 1/2 tsp ground cinnamon

For the glaze:

• 6 tbsp maltose (Chinese malt sugar)
• 3 tbsp rice wine
• 2 tbsp water
  

Instructions:

1. Using your fingers, peel offthe duck skin. 
2. Pour boiling water over the duck 5 times so that its pores are closed. This is important, as it will soak more marinade if its pores are closed. Allow to cool, and using a paper towel, pat to dry and allow to sit for 5 hours so that it dries out more.
3. Mix the maltrose, cooking wine, and water in a bowl. During the 5 hour drying phase, brush the duck with the mix every 30 mins. The varish should be all used by the end of the 5 hour period.
4. Your grill should be 375°F. While its heating, mix the spices and sprinkle over the entire of the duck.
5. Grill the duck until the skin has richly browned, but do not allow the skin to char.
6. Allow to cool before cutting into strips and serving with steamed potatoes and veggies, or a delicious plum jam.
7. Enjoy!