- Serves: 4
- Cook Time: 1 hour 30 minutes plus 20 minutes resting
- Prep Time: 15 minutes
- Effort: easy
- 1 duck
- 2 tsp Szechuan (or black) peppercorns
- 6 cloves
- 5 star anise
- 3 cm piece fresh ginger, peeled and finely grated
- 1 tbsp chinese five spice
- 16 ready-made Chinese pancakes
- 1 bunch spring onion, trimmed and cut into fine strips
- 2 x 6 cm pieces cucumber, cut into fine strips
- 200 ml hoisin sauce
1. Preheat the oven to 180C/160C fan/gas 4. Pat the duck all over to dry it.
2. Crush the peppercorns, cloves and star anise in a mortar and pestle, then combine with the ginger, five spice powder and a good pinch of salt.
3. Slash the duck with a sharp knife, or poke with a fork, and rub the duck all over with the spice mix, inside and out.
4. Put the duck in a roasting pan and roast for about 1 hour 30 minutes (allowing 20 minutes for every 450g), increasing the heat to 200C/180C fan/gas 6 for the last 20 minutes if the skin isnt as crisp as youd like it.
5. When the duck is cooked, leave to rest for 20 minutes, then use two forks to tear the meat and skin from the carcass, so that it is roughly shredded.
6. To serve, put the pancakes and shredded duck on separate serving plates and the spring onions, cucumber and hoisin sauce in small bowls. Each guest takes a pancake and spreads it with a little duck meat, a drizzle of hoisin and a strip or two of spring onion and cucumber, then rolls it up before eating.
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