Crispy Roast Duck with Chinese Pancakes
- 1 duck
- 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
- 20 Chinese pancakes
- Sea salt and freshly ground black pepper
For the dipping sauce
- 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
Preheat the oven to 160ºC/Gas 3.
Cut off and discard the flap of fat that hangs over the entrance to the duck’s body cavity. Pat the inside of the cavity with kitchen paper, then season with salt and pepper. Rub the entire outside of the duck with the five-spice powder, massaging it into the skin. Put the star anise, garlic, ginger and spring onions into the cavity.
Place the duck on a rack set over a roasting tin and roast for 160°C/Gas 3 for 1 hour then turn the oven down to 140°C/Gas 1 and cook for a further 2½–3 hours, until the flesh is really tender and the skin crisp.
Meanwhile, make the dipping sauce. Place a small saucepan over a medium heat and add a dash of oil. When hot, fry the garlic until tender but not colouring. Add 3 tablespoons of the black bean sauce, the vinegar, 1 tablespoon soy sauce and ½ tablespoon honey. Mix well and cook over a low heat for 3–4 minutes, until warmed through. Taste and adjust the flavours as necessary – you might need a little more soy sauce or honey, depending on the saltiness or sweetness of the black bean sauce you are using. Transfer to dipping bowls.
Once the duck is cooked, transfer to a plate, cover loosely with foil and set aside to rest for 15 minutes.
When the duck has rested, heat the pancakes according to the packet instructions. Meanwhile, flake the meat off the duck by pulling it apart with two forks. Serve with the dipping sauce and the warm pancakes.