Tuesday, 4 February 2014

Chinese Spiced Roast Duck with Pancakes Recipe

 This is a relatively simple, absolutely delicious recipe for Chinese Duck with Pancakes. Not just for Chinese New Year! I saw it on Lorraine, where Bill Granger cooked it with a shoulder of pork on the bone, and it looked fantastic. And better than any takeaway... I've used duck as for me it's more traditional to serve with the pancakes, but I'm certainly going to give it a go with the pork soon.
Serves 6-8 as a starter
Prep time: 10 mins
Cook time: 1 hr 20 mins
1 Gressingham whole duck
 2 tbsp sea salt
 1 tsp black pepper
 2 tbsp rapeseed oil
 200ml light soy sauce
 4 tbsp soft brown sugar
 3 star anise
 2 cinnamon sticks
 1inch thinly sliced ginger
 5 garlic cloves, lightly bruised with the flat of a knife
 2 spring onions, chopped
To serve:
Chinese pancakes
 Hoisin sauce
 Spring onions, shredded
 Cucumber, cut into batons
Chinese Du k
Chinese Spiced Roast Duck
Preheat the oven to 220C. Score the duck with a sharp knife.

Place the duck in a deep roasting tray and rub half the salt, the pepper and the oil into the skin. Sprinkle with the remaining salt. Roast for 20 minutes or until the skin is starting to crackle.

Remove from the oven, pour off any fat from the tray, and add the soy sauce, 200ml water, sugar, star anise, cinnamon sticks, ginger, garlic and spring onion to the tray. Reduce the temperature to 180C and cook for a further 1 hour or so, basting occasionally with the liquid, until the duck is cooked.

Slice and serve with the pancakes, hoisin, spring onions and cucumber.


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