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Ingredients
Serves: 4, as a starter or cook 2 ducks for a main course for 4
Prep Time: 20mins
Cook Time: 1.5hours
For the duck:
- 1 full duck (2-2.6kg)
- 3 tsps Chinese five-spice powder
- 1¼ tsp salt
- 2 tbsp neutral oil
- 30g fresh ginger, peeled and sliced
- 4 spring onions, cut into 1 inch pieces
- 8 star anise
- 8 bay leaves
- 4 cinnamon sticks
- 3 tbsps Shaoxing wine
Basting sauce:
- 2 tsp Lee Kum Kee Premium light soy sauce
- 2 tsp honey
- 2 tbsp hoisin sauce
For the hoisin sauce:
- 90ml Lee Kum Kee hoisin sauce
- 30g sugar
- 100ml of water
To serve:
- 1 pack of 24 Chinese-style pancakes, warmed according to packet instructions
- ½ cucumber, cut into thin matchsticks
- 8 spring onions, finely shredded
Method
- Preheat the oven to 210C /190C fan.
- Pat dry the duck. Mix the Chinese five spice and a pinch of salt together in a small bowl and rub or brush this mixture all over the whole front and back of the duck.
- Add the oil to a small frying pan and place over a medium heat. Once hot add the ginger, spring onions, star anise, bay leaves and cinnamon sticks and fry for about 40 seconds until aromatic. Scoop ⅓ of this mixture into the cavity of the duck and pour the rest onto a baking tray then arrange the duck on top and drizzle over the Shaoxing wine.
- Place in the oven for 1 hour until the duck is cooked and the skin has turned a lovely dark roasted colour. Whilst the duck roasts, make the hoisin sauce by adding all of the sauce ingredients into a saucepan and bring to the boil, then turn the heat down to a simmer and cook for a couple of minutes. When it has thickened, pour it into a bowl and set aside.
- When the duck is cooked, it onto a new tray. Mix together your basting sauce, and brush it all over the duck skin. Turn the oven up to 220 C / 200 C fan and place the duck back into the oven to crisp the skin for 5 - 10 minutes - keep an eye on it as it cooks as you don't want the skin to burn, just to turn a lovely, dark golden brown colour.
- When the duck is cooked, remove the skin and meat from the bones and place onto a serving platter. Serve with the hoisin sauce mix, the pancakes and the shredded vegetables.
