Sichuan crispy duck

Name: Sichuan crispy duck
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: 6
Ingredients: Oil, for greasing; 2 kg whole Gressingham duck; 2 tsp Sichuan peppercorns; 2 tsp Cooks’ Ingredients Five Spice Blend; 1 tsp ground cinnamon; 2 tsp sea salt flakes; 1 Peeled skin of 1 large orange; 50 g root ginger, unpeeled, roughly sliced; 110 g packs Waitrose Oriental 10 Chinese Pancakes; 240 g bottle Cooks’ Ingredients Hoisin Sauce; 1 cucumber, seeds removed, finely shredded; 1 bunch salad onions, finely shredded

This recipe is guaranteed to be a crowd-pleaser. Whether it's a Friday night in with your family and friends, or entertaining at a dinner party, this dish is destined to be a winner.

4 out of 5 stars(1) Rate this recipe

Serves6
CourseMain meal
Prepare10 mins
Cook2 hrs 15 mins
Total time2 hrs 25 mins
Pluschilling and resting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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
1 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

Method

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.
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.
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.
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.