Think this must be one of my favourite Chinese dishes…crispy skin, succulent duck combined with sweet hoisin or plum sauce…what is there not to like! It is very very easy to make although there is a bit if prep involved, and it is not always easy to get hold of the Chinese pancakes to serve them with. In the UK Sainsbury’s and Tesco have them, and they would be available at a Chinese supermarket.
Ingredients: For 4 – 6 people (as a starter)
- 1 duck
For the glaze
- 700 ml water
- 1 tablespoon malt vinegar
- 2 tablespoons honey
- 2 tablespoons dark soya sauce
To serve with:
- 6-8 spring onions chopped to 4-5 cm lengths and cut up fine
- Half a cucumber cored, chopped to 4-5 cm lengths and cut into sticks.
- 10-12 chinese pancakes
- Hoisin sauce or plum sauce
1. Make the glaze: combine the glaze ingredients in a pan and bring to the boil.
2. Spoon over the duck until completely coated.
3. Hang the duck somewhere cool 4-5 h with a tin underneath to catch the drips. Recoat the duck with the marinade once or twice in that time.
4. When ready to cook, place the duck on a rack and pour 150 ml water in the roasting tin. Cook for 15 minutes at 240 C, then lower the temperature to 180 C and cook for a further hour or so until the skin is beautifully crisp.
5. Serve with the pancakes (warmed up in the microwave for a few seconds), hoisin or plum sauce and cucumber and spring onions cut into thin strips.
Hope you enjoy making these! Leave me a comment if you give them a try. Thank you for reading 🙂