| Level: | Intermediate |
| Total: | 9 hr 50 min |
| Prep: | 10 min |
| Inactive: | 8 hr |
| Cook: | 1 hr 40 min |
| Yield: | 4 servings (about 24 pancakes) |
Ingredients
- One 5 to 6-pound whole duck
- Sea salt
- Freshly ground white pepper
- 6 tablespoons honey
- 4 tablespoons Chinese five-spice powder
- 2 tablespoons dark soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 6 tablespoons hoisin sauce
- 6 tablespoons superfine sugar
- 2 tablespoons sesame oil
- 1 tablespoon dark soy sauce
- 1 package Chinese/Mandarin-style pancakes, to serve
- 3 scallions, sliced into long thin strips, for garnish
- 1 cucumber, cored and sliced into long thin strips, for garnish
Instructions
- For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.
- In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.
- Preheat the oven to 350 degrees F. Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.
- For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool. Carve and slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2176 |
| Total Fat | 186 g |
| Saturated Fat | 61 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 3 g |
| Sugar | 56 g |
| Protein | 55 g |
| Cholesterol | 348 mg |
| Sodium | 1915 mg |
Reviews
Lots of time but worth every dollar
Although the skin was flavourfulI I did not get crispy even thought it was quite dark as a result of the caramelization process. The sauce for the duck was OK but could probably benefit from a bit of spice to compliment the sweetness.
Decided to try something new for Christmas. And it was amazing, the duck came out perfectly cooked and perfectly crispy. The sauce was absolutely delicious and is still being raved about!
Definitely will be making again!
Definitely will be making again!