Ingredients
- 1kg or 2lb 3oz duck or goose
- 100g or 4oz carrots sliced into small thin strips (5ml/2inch lengths)
- 100g or 4oz cucumbers sliced into small thin strips (5ml/2 inch lengths)
- 100g or 4oz sping onions sliced into small thin strips (5ml/2 inch lengths)
- 15ml or 1 tbsp of Hoisin Sauce
- 10ml or 2 tsp of Five spice
- 5ml or tsp of Water
- 10ml or 2tsp of honey
- 45ml or 3 tbsps of hot water
- 16 pieces of pancakes
Preparation
Wash the duck and pat it dry on a clean cloth, then place duck in a large saucepan. Boil half a kettle of boiling water and pour slowly over the duck, drain from the saucepan and place on a large dish then cover duck with clean cloth and leave overnight in a dry area.
Next day, put 1 oz of five spice inside the duck. Then mix 1oz of honey with 50 ml hot water in a small jug, pour slowly over the duck. Place in oven gas mark 5 or 200c and cook for approximately 1 hour and 30 minutes. When cooked to a golden brown colour, place on a plate and leave in a cool place for 6 to 8 hours, until skin is dry.
When the duck is ready to be served, it can be cut into small thin slices depending on your preference. Then serve with pancakes, cucumbers, spring onions, carrots and Hoisin sauce.
To make the Hoisin sauce, simply mix sauce with some cold water.
To make the duck pancakes, simply use some plain flour, hot water and mix together into a soft dough. Pinch a small handful and roll out into a small shape pancake and fry in a wok for a few minutes, turning once or twice.
