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Roast duck
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Total Time:
2 hours 20 minutes
Delightful DIY duck pancakes - a beloved Oliver family tradition! Use Chinese pancakes or lettuce leaves.
Ingredients:

  • 4 spring onions
  • 4 small carrots
  • ½ a cucumber
  • 1x 2 kg whole duck, giblets reserved
  • 1 red onion
  • olive oil
  • Chinese five-spice powder
  • 1 clementine
  • 1 fresh red chilli
  • 1 mixed bunch of fresh mint and coriander (30g)
  • 1 lime
  • 18 Chinese pancakes
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 200 g frozen cranberries
  • 2 tablespoons low-salt soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons runny honey
  • 2 clementines
Instructions:
  • Take the meat out of the fridge to bring it to room temperature. Preheat the oven to 180oC/350oF/gas 4. Peel the onion, cut into wedges, and place in a roasting tray with the giblets and a splash of water. Rub the duck with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice, and a pinch of sea salt. Place the halved clementine in the cavity of the duck. Roast the duck for 2 hours until crispy, turning the onions occasionally. Prepare garnishes: trim and halve the spring onions and carrots, slice lengthways, scratch a fork down the cucumber, slice the chilli, pick herb leaves, and cut the lime into wedges. Let the cooked duck rest for 30 minutes. Make a hoisin sauce using the tray for bonus flavor or separately in a pan. Remove and discard the giblets from the tray and place it over medium heat on the hob. Add garlic, ginger, five-spice, cranberries, soy, rice wine vinegar, honey, clementine juice, and water. Simmer until thick and glossy, then blend until smooth. Warm the pancakes in a bamboo steamer for 1-2 minutes. Slice the duck meat or shred it off the bone. Serve everything on the table for a build-your-own experience. Enjoy the crispy duck skin on top as a treat.

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