Canter Valley Duck (approx 1.2kg)
salt
five-spice
fresh ginger
5 tablespoons sugar
2 pinches five-spice
2 tablespoons soy sauce
½ teaspoon chilli powder
grated orange zest

20 Chinese Pancakes
80g Hoisin Sauce
1 cucumber
1 small bunch spring onions

 

1. Preheat the oven to 170ºC. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, you can turn the heat up to 200ºC for a short while until it's really crispy.
2. Cut the spring onion and cucumber into 6cm thin batons.
3. Warm the pancakes in the microwave for one minute (following any packet directions) and empty the hoisin sauce into a small dish.
4. Spread a teaspoon of Hoisin sauce onto each warm pancake. Then add a slice of the warm Peking Duck, some spring onion and cucumber.
5. Roll up the pancake and enjoy!