Chinese roast duck with pancakes

Chinese roast duck with pancakes

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(5 ratings)

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Cooking time

Prep: 30 mins Cook: 3 hrs

Skill level

Moderately easy

Servings

Serves 4

Set out all the elements of this classic Chinese recipe on the table and let your guests help themselves

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
705
protein
30g
carbs
42g
fat
46g
saturates
12g
fibre
3g
sugar
5g
salt
1.08g

Ingredients

  • 1 oven-ready duck
  • 2 tsp Chinese five-spices
  • 2 star anise
  • 1 orange, peel cut off in strips, then orange halved
  • 2 tbsp Chinese black vinegar (we used Merchant Gourmet) (optional)
  • 75ml Shaohsing rice wine or dry Sherry
  • 100ml chicken stock
  • 30 Chinese pancakes (shop-bought or see 'Goes well with' for a recipe)
  • 6 spring onions, cut into finger lengths and shredded, ½ cucumber, cut into matchsticks, hoisin sauce, to serve

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Method

  1. Heat oven to 140C/120C fan/gas 1. Loosen the skin on the duck by wriggling first your fingers, then your hand between it and the flesh until it pulls away – be careful not to break the skin. Trim off any excess fat from cavity and skin around the neck. Rub the skin all over with the five-spice plus a good sprinkling of salt. Put the duck in a roasting tin and push the star anise, orange peel and orange halves inside. Spoon the vinegar, rice wine and stock into the cavity, don’t worry if it spills out again. Cover the roasting tin with a tent of foil and cook for 2 hrs.
  2. Turn oven up to 240C/220C fan/gas 7. Take foil off, pour off any juices (keep for the noodles, see 'Goes well with') and return duck to the oven for 30-40 mins or until the skin is browned and crisp.
  3. Once cooked let it rest for 10 mins. Slice off the breasts and shred meat and skin. Pile onto a plate, keeping meat and skin separate. Keep warm in a low oven, covering meat with foil to stop it drying out but skin uncovered to crisp it further. (Remove the rest of the meat in chunks for the noodles - see 'Goes well with'.)
  4. Heat the pancakes and serve the duck with accompaniments.

Recipe from Good Food magazine, October 2010

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Comments

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groovey_greek's picture

I have used this recipe 3 times now and about to use it again tonight. Has always made a great easy roast duck which easily compares to anything I have eaten in China Town!

lizleicester's picture
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Underwhelmed - it needed a lot longer to cook and didn't crisp up at the end. The flavour was nice but Chinese 5 spice and star anise just is.

lizziec's picture

I am trying to make the Chinese Roast duck from the December 2011 magazine but cannot source maltose, not even from a Chinese supermarket. Has anyone made it with maybe black treacle or molasses? If made with molasses where did you get it from as neither Tesco nor Sainsbury's stocks it. HELP!!

kgreenlaw's picture
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I am a numpty when it comes to cooking but I made this dish with my very own pancakes last night - it was so delicious my husband was still singing praises this morning!

The pancakes take quite a lot of time to make & need skilled hands (hence the struggle last night :)) but if you brace yourself with patience and a glass of wine, the final product is worth it.

bethocallaghan's picture
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Really easy and tasty - loved it!

dawnsie79's picture
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Nope wasnt impressed with this recipe at all i found that the skin would not go crispy and i left it in for ages after taking it off the meat. I found the taste too overpowering and just not pleasant. Think I would stick to the real thing!!!

sophiebrown's picture
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Fantastic tastes just like the real thing! And so easy! I think 30 pancakes is too many we made 16 for 3 people and only ate 12 and we used all the duck!

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