Duck is rubbed with Chinese spices and roasted in the oven until tender before being shredded and served with Chinese pancakes, cucumber, spring onion and hoisin sauce. Let your guests assemble their pancakes for themselves.
- 1 duck, ready to cook
- 2 tsp. Chinese 5 spice powder
- 2 star anise
- Peel of one orange, orange halved
- 2 tbsp. Chinese black vinegar
- 75ml rice wine
- 100ml chicken stock
- 375g plain flour
- 225ml water
- 150g black bean paste
- 50ml warm water
- 120g sugar
- 1 tbsp. dark soy sauce
- 1 tsp. each olive oil and sesame oil
- 6 spring onions, julienned and cut into 2-3 inches thin strips
- 1/2 cucumber, seeds removed, julienned and cut into 2-3 inches thin strips
First, cook the duck. Preheat the oven to 120C. Loosen the skin of the duck and trim excess fat. Rub the duck with 5 spice and a good pinch of salt and pepper. Put the duck into a roasting tin. Put the star anise, orange peel and orange halves in the duck cavity. Spoon the stock, rice wine and vinegar into the cavity. Tent the roasting tin with foil and cook for 2 hours.
Remove the foil, then cook for another 40-45 minutes at 220C or until the skin is crisp and the duck cooked all the way through. Rest under the foil for half an hour, then shred the meat using two forks.
To make the pancakes, whisk the water into the flour until smooth. Divide into 24 small balls, roll out thinly, then fry for 20-30 seconds on either side. Pile into a wooden steamer, then steam for 2 minutes.
To make the sauce, combine black bean paste, water, sugar, soy, olive oil and sesame oil in a pan. Cook over a low heat, but don't boil. Leave to cool.
To serve, assemble the pancakes using the duck, hoisin sauce, cucumber and spring onions.