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