Name: Chinese roast duck with pancakes
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 oven-ready duck; 2 tsp Chinese five-spice; 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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Chinese roast duck with pancakes

Chinese roast duck with pancakes

Lulu Grimes

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Serves 4

More effort

Prep: 30 mins

Cook: 3 hrs

A star rating of 3.3 out of 5.7 ratingsRate

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

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Duck & spring onion noodles

A star rating of 4 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

1 oven-ready duck
2 tsp Chinese five-spice
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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Nutrition: per serving

kcal705
fat46g
saturates12g
carbs42g
sugars5g
fibre3g
protein30g
salt1.08g

low

Method

step 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.
step 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.
step 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'.)
step 4

Heat the pancakes and serve the duck with accompaniments.

Recipe from Good Food magazine, October 2010

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A star rating of 3.3 out of 5.7 ratings

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