adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rob Beckett's crispy duck with pancakes
0 Likes
Total Time:
3 hours
Ingredients:
  • 5 cm piece of ginger
  • 1 x 1.2 kg free-range duck
  • 3 teaspoons Chinese five-spice
  • 2 clementines
  • 1 carrot
  • 4 spring onions
  • ½ a cucumber
  • 2 fresh red chillies
  • 4 radishes
  • ½ a bunch of fresh mint (15g)
  • ½ a bunch of fresh coriander (15g)
  • 1 punnet of cress
  • 1 sprig of fresh rosemary optional
  • 250 ml hoisin sauce
  • 250 g strong white bread flour plus extra for dusting
  • sesame oil
Instructions:
  • Preheat the oven to 170°C/325°F/gas 3. Grate the ginger finely. Massage duck with Chinese five-spice, sea salt, oil, and ginger. Stuff duck with clementines. Place duck breast-side up in a roasting tray and cook for 2 hours, flipping halfway through. For the pancakes, heat water to 80°C. Mix flour, water, and salt, knead into a smooth dough, then let it rest for 30 minutes. Roll dough into sausages, cut into nuggets, roll into rounds, and steam for 5 minutes. Fold into quarters and set aside. Prepare salad ingredients. Rest duck for 10 minutes, then crisp skin in the oven. Shred duck, serve with pancakes, hoisin sauce, salad, and enjoy!

Similar Recipes