How to make crispy duck pancakes
Our Development Chef Vernon Blackmore has put together a recipe for crispy duck that uses ingredients you are likely to find in your store cupboard, it is quick and easy and a sure fire hit! We love serving ours with the traditional spring onions, cucumber and hoisin sauce however you could try something different and swap the hoisin for sweet chilli or mango and ginger chutney.
To make the recipe you will need
1 Whole Gressingham Duck
2 tbsp Chinese 5 Spice
1 tbsp Szechuan peppers (crushed)
1 tsp salt
2 thumbs root ginger, crushed
2 garlic cloves
To garnish you will need spring onions, cucumber, hoisin sauce, a red chilli and Chinese pancakes.
- Pre heat oven to 180oC 160oC fan, gas mark 4.
To make remove the duck from the packaging and put the ginger and garlic in the cavity. Mix the five spice, Szechuan peppercorns and salt together. Rub this into the skin covering parts all over and also sprinkle a little inside.
Transfer into a deep sided roasting tray and place into the oven. Cook for 1 hour 40 mins, basting the duck 3 or 4 times with its juices during the cooking process. If the duck is not tender at this point, keep roasting but check every 15 mins. Remove the duck from the oven and leave to rest somewhere warm for 15 mins.
Place the duck onto a platter and shred the meat off the bones with 2 forks. Surround with all the garnishes, heat the pancakes as per instructions and help yourselves to this delicious dish .
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