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crispy

Crispy Chinese Roast Duck with Pancakes

Probably the best way we can think of having duck. Beautifully crispy skin, tender juicy meat, all wrapped in a Chinese pancake with fresh cucumber and spring onion - divine! This recipe is adapted from Gordon Ramsay's online version which you can find here. Serves 4-6

Ingredients

1 x Free Range Duck from Springfield Poultry
  • 4 tbsp Chinese five-spice powder
  • 4 star anise
  • 2 garlic cloves, bashed
  • 4cm piece of fresh root ginger, peeled and roughly sliced
  • 4 spring onions, trimmed and cut in half
  • 1/2 cucumber, julienne (see picture, short strips)
  • 20 Chinese pancakes
  • Sea salt and freshly ground black pepper
For the dipping sauce:
  • Groundnut oil, for frying
  • 2 garlic cloves, peeled and chopped
  • 3–4 tbsp black bean sauce
  • 2 tsp rice vinegar
  • 1–2 tbsp soy sauce
  • ½ –1 tbsp runny honey