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Sichuan crispy duck
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Serves: 4 - 6
Oil, for greasing
2kg whole Gressingham duck
2 tsp Sichuan peppercorns
2 tsp Cooks’ Ingredients Five Spice Blend
1 tsp ground cinnamon
2 tsp sea salt flakes
Peeled skin of 1 large orange
50g root ginger, unpeeled, roughly sliced
2 x 110g packs Waitrose Oriental 10 Chinese Pancakes
½ x 240g bottle Cooks’ Ingredients Hoisin Sauce
1 cucumber, seeds removed, finely shredded
1 bunch salad onions, finely shredded
FOR THE GLAZE
1 tbsp soy sauce
1 tbsp Cooks’ Ingredients Hoisin Sauce
½ tbsp clear honey
1 tbsp Cooks’ Ingredients Shaoxing Rice Wine
¼ tsp Cooks’ Ingredients Five Spice Blend
1. Preheat the oven to 170°C, gas mark 3. Line a large roasting tin with foil and place an oiled metal rack over the top. Remove the giblets (keep to make a stock) and any fat from inside the cavity of the bird and remove the fatty parson’s nose. Pat the skin dry with kitchen paper. Prick all over with a fork then leave uncovered in the fridge for 2 hours.
2. Blend the Sichuan peppercorns, five spice, cinnamon and salt in a mini processor to make a powder (or use a pestle and mortar). Rub the mixture all over the duck, inside and out. Place the orange peel and ginger into the cavity, then put on the prepared rack and roast in the oven for 2 hours.
3. Mix the glaze ingredients together. After 2 hours remove the duck from the oven and increase the temperature to 200°C, gas mark 6. Carefully pour away the fat that has collected in the tin. Place the duck back on the rack over the tin.
4. Brush the duck with a generous amount of the glaze and return to the oven for a further 15 minutes, brushing with more glaze every 5 minutes, until the skin is crispy and the meat is thoroughly cooked through. Remove from the oven and leave to rest, uncovered, for at least 15 minutes, then shred. Warm the pancakes according to the pack instructions and serve rolled up with the duck, hoisin, cucumber and salad onion inside.
Typical values per serving:
This recipe was first published in January 2017.