Preparation:

Firstly, a suitable White Beijing Duck will be chosen for preparation. After the bird has been plucked, air is pumped between its skin and flesh. A small incision is made for the removal of the entrails.

Secondly, once the bird has been thoroughly cleaned, a wooden skewer is inserted through it to facilitate its hanging and ultimate heating.

Thirdly, the skin of the duck is air dried and brushed with a layer of sugar.

Fourthly, the duck is then put into a large oven, using a smokeless hardwood fuel and heating to about 270 degrees Centigrade for 30 to 40 minutes. The duck is turned frequently during the roasting process to ensure even cooking.

Then the delicious roast duck is ready! It will be a shining date-red in colour and unique in flavour. Your chef will then carve it in front of you and place the meat on your table.

The way to really enjoy the succulent meat is as follows: first take one of the small, thin pancakes provided and spread it with plum sauce and small slices of spring onions and then add some pieces of duck. Finally roll up the pancake, take a bite and enjoy!