Peking duck pancakes
- Preparation and cooking time
- Total time
- + marinating time
- Serves 8
- 1 (look for Pekin free-range ducks in Waitrose) duck
- 5 tbsp runny honey
- 2 tbsp dark soy sauce
- 4 tbsp Chinese five-spice
- 2 tbsp soft brown sugar
- 24 (buy fresh or frozen from Asian supermarkets) Peking duck pancakes
- 6 spring onions, sliced into long thin strips
- 1 cucumber, seeds removed and sliced into long thin strips
- optional mango chutney, to serve
PEKING DUCK SAUCE
- 2 tbsp sesame oil
- 6 tbsp hoisin sauce
- 6 tbsp caster sugar
- 1 tbsp dark soy sauce
- ice cold water
- STEP 1
Put the duck on a rack over a roasting tin and pour over a kettle of boiling water. Discard the water and pat the duck dry with kitchen paper. Mix the honey, soy sauce, five-spice powder and brown sugar together and brush the mixture over the duck, inside and out. Let it dry and then brush again. Repeat, using most of the marinade but reserve 4-5 tbsp. Leave the duck uncovered in the fridge overnight (or for at least 4 hours) to dry out.
- STEP 2
Heat the oven to 200C/fan 180C/Gas 6. Put the duck on a rack in a roasting tin. Cook for 45 minutes then turn over and brush with the reserved marinade. Check that the bird is not getting too dark (turn the oven down a notch if it is) then cook for a further 45 minutes or until the skin is crisp. Remove, cover and rest.
- STEP 3
To make the sauce, heat a pan with 6 tbsp water and add all the sauce ingredients except the blended cornflour. When the sauce starts to bubble slightly, add the cornflour and stir well. Set aside and allow to cool.
- STEP 4
Steam the pancakes for 2-3 minutes until soft or microwave briefly.
- STEP 5
Carve the duck and arrange on a warmed plate. Serve with the duck sauce or mango chutney, cucumber, spring onion and pancakes.