Louis Tikaram’s Peking duck recipe

Brisbane chef Louis Tikaram knows his way around a Peking duck. “It’s one of those dishes that when done right is probably the most perfect dish I have ever eaten,” says Tikaram.

The name given to one of Beijing’s most famed dishes has also become the name for the breed of duck used in the classic, and the dish’s hallmarks from its deep amber skin to its rendered fat are appreciated globally. At Tikaram’s modern Cantonese fine-diner Stanley, it’s been a staple of the…