Ingredients
- 1 kg half duck
- 1 clove garlic
- crushed
- 3 slice fresh ginger
- 1 tsp chinese 5 spice powder
- 1 tsp brown sugar
- 1 tsp salt
- 1/2 tsp szechuan peppercorns
- crushed
- 1 tbsp soy sauce (see my profile for soy-free soy sauce)
- 1 tbsp rice wine
- 1 tbsp honey or agave nectar
- 2 star anise
- 4 tbsp soy sauce or the soy-free soy sauce from my profile
- 2 tbsp black bean paste
- 1 tbsp honey or molasses/treacle
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 1/2 tsp grated ginger
- 1 pinch garlic powder
- 1 pinch black pepper
- 1 chinese hot sauce to taste
- 12 chinese rice pancakes
- 6 spring onions/scallions
- sliced
Instructions
- Preheat the oven to gas 2 / 150C / 300F and ready a roasting tray with a wire rack
- Combine the star anise, soy sauce, rice wine and honey/agave and let sit to infuse the flavours
- Mix together the 5 spice, sugar, salt and crushed peppercorns and set aside
- Pat the duck dry with kitchen paper towel and rub all over with the garlic and ginger.
- Place these now in with the marinade ingredients
- Sprinkle the dry spices all over the duck and rub in
- Pierce the skin where the legs and wings join the body so that fat doesn't fill up in these places and put in the oven for half an hour
- After half an hour drain the fat away, brush some marinade over the skin and put back in the oven another half hour
- Drain the fat again, pierce the skin in the same areas if you see any liquid fat building up and brush the remaining marinade over.
- Continue roasting for an hour
- Meanwhile, mix the hoisin sauce ingredients together very well and let sit at room temp to combine the flavours
- After the hour has passed (total roasting time 2 hours), check the duck by skewering the thickest part.
- The juices should run clear
- Turn the oven up to gas 8 / 230C / 450F and blast it for 15 minutes to really crisp up the skin
- Take the duck out and let it rest on the rack for 10 minutes
- Remove the crispy skin and shred the meat with 2 forks
- Warm through the pancakes either by sitting in the cooling oven while you shred the duck or by heating in the microwave
- Place a spoonful of hoisin sauce in the middle of each pancake and lay some shredded duck on top.
- You can also just mix the sauce with the meat.
- Add some spring onion and fold the bottom up then the sides in
- Serve with the crispy skin on the side and the extra hoisin to dip it in
- Serves 4 people as a starter, 2 as a main dish
← Back to all recipes