- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 x 250g duck breast
- 2 tsp salt
- 1 tsp chinese five spice
- 1.2 litres chicken stock
- 3 star anise
- 1 tsp sichuan peppercorns
- 1 cinnamon stick
- 4 spring onions, roughly chopped
- 2.5 cm piece ginger, peeled and sliced
- 100 ml Chinese rice wine or sherry
- 16 Chinese flour pancakes
- 1 bunch spring onion, cut into strips
- 2 x 6cm pieces cucumber, cut into fine strips
- 200 ml hoisin sauce
1. Preheat the oven to 220C/200C fan/gas 7.
2. Remove the skin from the duck breasts and make three long scores in each piece of skin with a sharp knife. Rub the skins evenly with the salt and five spice, then place in a small non-stick roasting tin. Roast for 15-20 minutes, or until crisp and golden brown.
3. Meanwhile, pour the stock into a saucepan and add all of the remaining ingredients. Bring to the boil, then reduce the heat and simmer for 4-5 minutes.
4. Add the duck breasts to the stock, cover with a tight-fitting lid and gently poach for 10-15 minutes, or until the duck is cooked through. Remove from the pan and allow to rest for a few minutes.
5. Using two forks, shred the duck breasts and place the meat onto a plate. Cover with foil and keep warm in a low-temperature oven.
6. Drain the crisp duck skins on kitchen paper and finely slice. Toss the sliced duck skin with the shredded duck breast meat.
7. To serve, warm the pancakes in a steamer or microwave, then place the spring onions, cucumber and hoisin in separate bowls and serve alongside the warmed pancakes. Allow people to assemble the rolls themselves at the table.
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