Chef Song’s Peking Duck Recipe

Chef Song of Southern Sun OR Tambo

Chef Song of Southern Sun OR Tambo

Tonight’s MasterChef Celebrity Chef is our very own Chef Chang An Song, of Southern Sun O R Tambo International Airport!

With a wealth of culinary experience that comes from a globe- trotting career stretching from China to Switzerland, Chef Chang An Song specializes in the classic French style of cooking.  He has influences from both South Asian and Chinese cuisines. An artistic craftsman, Chef Song’s taste of the Orient brings all his experience and skills to the fore.  We asked him for his favourite recipe, and his top 5 tips.

Top 5 tips:

  1. Keep your cooking simple.  Don’t over complicate things, ever.
  2. It’s all about the seasoning, taste as you go along.
  3. Always, always, make sure you use the freshest ingredients.
  4. Wherever possible, try go organic.
  5. Have a passion for food.  Don’t ignore that passion, experiment with it.

And now for Chef Song’s favourite recipe, Peking Duck.

peiking duck


  • 1 x whole duck (around 2.5kg)
  • 60g Maltose sugar syrup
  • 20ml Spirit vinegar
  • 500ml Boiling water (to dilute maltose syrup and spirit vinegar for coating the raw duck)
  • 60g Spring onion (mainly white stemmed)
  • 150g Hoisin sauce
  • 1 x clove fresh garlic (finely chopped)
  • 8g Chopped ginger
  • 10ml Shao Xing rice wine
  • 10ml Sesame oil
  • 20 pieces x pancakes
  • 60ml Sunflower oil

Cooking Method:

  1. Wash and clean the whole duck well, and hang on a hook for 10 minutes (to dry)
  2. Add the hot water, maltose sugar and spirit vinegar in a small pot, and bring to the boil until syrup is well dissolved.
  3. Move the pot to one side, ready to coat raw duck after step next step.
  4. Add 2lt hot water in a medium pot on the stove and bring water to the boil.
  5. Hold the duck on the hook with one hand above the boiling water, and use other hand to ladle the hot water over the duck.
  6. Cover the duck with boiling water thoroughly, and repeat six times until duck skin is smooth.
  7. Now prepare to coat the duck with the small pot of vinegar and sugar mixture. Repeat 3 times and hang the duck at a cool and dry place for no less than 12 hours.
  8. Finally roast the duck in an oven at moderate temperature (170 C) for roughly 35minutes until duck is golden brown.
  9. Prepare the dipping sauce and pancakes whilst the duck is roasting. Sauté the ginger and garlic in a medium hot pan until you can smell the aroma.
  10. Add the hoisin sauce, rice wine, sesame oil and half a cup of water to dilute the mixture and bring to the boil. Remove pan from heat and wait for it to cool down before serving.
  11. For the pancakes, Pour 250g cake flour in a mixing bowl. Pour in one cup of hot water (80C’up), slowly into the flour slowly, and mix continuously with chopsticks to create a lumpy texture. Bring the mixture onto a flat surface and knead the dough smoothly into a big ball, and then divide into 20 balls. Roll each of them into a small pancake shaped sheets. Cook them in a steamer or medium hot omelet pan (if a steamer is used, add each pan cake on top of the other after two minute intervals, and brush some oil on each pancake as you place them in order for them not to stick)
  12. To guarantee the duck skin is crispy, shower the roasted duck with 180C’ hot oil for 8 times (same method as showering duck with water as in step 3).
  13. Carve small bite-sized slices of duck off the meat and bone of the duck. You could get about 20 slices from each whole duck.
  14. Serve all finished products separately.
  15. To eat, place one or two slices of duck on each pancake, add a teaspoon of the dipping sauce, and shredded spring onions, wrap together and enjoy!

Let us know if you try this recipe.  And more importantly, please give us your thoughts on Chef Song’s appearance on MasterChef SA this evening! Having met Chef Song in person, I can tell you what a humble, experienced and wonderful man he is.  I’ve personally toured his kitchen (which is huge!) and even joked around with a few other bloggers in his walk-in freezer which sits below 20 degrees.  See photographic evidence below:

Bloggers Jodene & Danielle inside Chef Song's deep freezer with #SSORT's GM, Antony Larsen

Bloggers Jodene & Danielle inside Chef Song’s deep freezer with #SSORT’s GM, Antony Larsen

PS: we’re giving away spot prizes (this week’s prize happens to be a weekend away for 2!), just for your comments!

Through the Editor you’ll always know about the best in entertainment, competitions, where to book, where you should be staying and generally inform you of all things Tsogo Sun. Simultaneously exchanging things like cocktails and canapés, the Editor will just as easily be donning sun hats, shades, poker faces, soccer boots or theatre attire. Armed with the agenda and itinerary of all the things you’re keeping tabs on and writing about them right here on this blog for your reading pleasure. You can follow the Editor's tweets right here on our @TsogoSun Twitter account. You can also like the Tsogo Sun Facebook page to see what goes on in and around the Editor's world on a daily basis.


  • Ruby Gill

    Written on August 21, 2013

    Absolutely loving tonight’s episode of MasterChef with Chef Song – such a humble, inspirational man, whose food looked incredible! I think it’s wonderful that you’ve provided us with the recipe too! Thank you for bringing him to MasterChef.

  • Melanie-Ann Diesel

    Written on August 21, 2013

    He has an incredible knowledge and obvious passion for what he does, he’s even inspired me….and I’m no cook!

  • Martins Mokake

    Written on August 21, 2013

    But nothing beat well cooked,baked and made canapes but what’s better than Chef Chang An Song cooking? Nothing ask me cause I’ve been to southern sun at OR Tambo a lot of times cause of him but keep it up 🙂 love your cooking

  • simone

    Written on August 21, 2013

    I am so inspired by Chef Song. He has amazing culinary skill and really gave the guys some good pointers tonight, as for the duck it me, my duck and the kitchen tommorow night! Wish me luck and thanks for this amazing recipe!

  • Martins Mokake

    Written on August 21, 2013

    stretching from China to Switzerland, Chef Chang an Song specialises in the Classic French style of cooking, with influences from both South Asian and Chinese cuisines. An artistic craftsman, Chef Song’s taste of the Orient brings all his experience and skills to the fore. Look at the peking duck recipe just mouth watering :'(

  • Rench7

    Written on August 22, 2013

    My kind of philosophy: keep it simple and don’t complicate food! Keep is up Chef Chang An Song!

  • Jessica Giggles

    Written on August 22, 2013

    Would this recipe work with using only the duck breasts? We have a dinner coming up soon that my husband (the wannabe MasterChef) wants to make duck.

  • jasmita

    Written on August 22, 2013

    love the 5 cooking tips, good to keep in mind when cooking the best meal u want!:)

  • SAPassionista

    Written on August 22, 2013

    Service excellence extends with allowing people to have a say, we love hearing from the Editor, the chefs, and interacting with people that experience the service in person. It’s pretty cool how it’s all brought to life and best of all, we get it all served on a silver platter. Now that’s 5-star beyond the galaxy. Thank you.

  • Natasha Viljoen

    Written on August 22, 2013

    I have never tried Peking Duck, or any duck for that matter, but that looks soooo delicious!

  • Janine Lombard

    Written on August 22, 2013

    Ok you have me hook.line and sinker!!! Sounds lip smackingly,mouth watering!!! Now to find a bag big enough to fit Chef Song in…#KidnapThatChef 😉 hahaha!

  • Carla P

    Written on August 23, 2013

    Wow that peking duck looks AMAZING!! I cooked duck once (thai red duck curry) Came out delicious but I found it tricky to cook. Chef Song will have to come cook for me.

  • wi3sa

    Written on August 23, 2013

    That duck looks amazing. I’d be more than willing to make it if I find enough people to feed it to! That being said, the Chef is a very inspiring man… and it’s great to know that he’s here with us in SA, and that we can go and have his food!

  • Caryn Step

    Written on August 29, 2013

    That looks delish! Need to get this recipe to my mom, my dad loves duck!

  • Losh k

    Written on August 29, 2013

    A Master Piece for sure…looks really tempting…drooling on my keyboard…lol
    If you can dream it …. I certainly am
    Imagine what it tastes like….Pure heaven I’m sure
    Smells like…..I’m guessing aromatic / spicy
    Looks like……….very very Tempting.

    • Editor

      Written on September 2, 2013

      Hi Losh, guess what? I’ve just selected you as a winner for the weekend away for 2 to any of our SA hotels! Congratulations honey and thank you for your continued comments on the blog – always lovely to hear from you.

      I’ll be in touch shortly to get your contact details so we can get your letter to you.

  • Losh K

    Written on September 3, 2013

    THANK YOU…An AWESOME & AMAZING Prize…Indeed wonderful news to start the new season of Spring….Blessings comes in many guises…I’m blessed…THANK YOU…:-)

  • Licia Snyders

    Written on September 6, 2013

    mmmm this looks sooo goood..wanna try it soon.