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
- 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