This crispy duck recipe is sure to be a crowd pleaser. Slice up the duck, then lay out with the pancakes, sauce and cucumber, and let everyone roll their own!
Ingredients
TO SERVE
Method
1.Remove any excess fat from the duck and pat the skin dry. Stuff the cavity of the duck with the ginger, star anise and five spice. Secure the filling with a wooden skewer.
2.Bring a litre of water to the boil and add the rice wine vinegar. Put the duck on a rack over a large wide dish or roasting tin. Ladle or pour the boiling liquid over the duck carefully until it is all used up. Leave to sit at room temperature for ½ an hour, then tip away the water.
3.Put the soy, rice wine, sugar and 3 tbsp water in a pan. Simmer the soy mix until the sugar and the liquid is a light syrup.
4.Spoon or pour the mix over the duck. Transfer the duck to the fridge and leave uncovered overnight. This will help dry the skin and make it crisp when cooked.
5.
The next day take the duck from the fridge and put on a rack over a clean roasting tin that you have lined with foil (this will protect your tin). Heat the oven to 190C/fan and cook for 2 hours until dark golden brown and crisp. Rest for 20 minutes then carve and serve with the accompaniments.
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