I haven’t had much time for cooking these last couple of weeks as I have been sitting my law finals. Thankfully I have now been unshackled and I can spend a great deal more time in the kitchen!
This classic recipe is usually only destined for the table when ordering takeout. However, its simplicity means we should be cooking it at home more often for a healthier and fresher tasting dish.
A great way to use up leftover duck or as a sharing starter, using pre-bought sauce and pancakes makes this recipe even simpler. The duck is twice cooked, meaning you can start the recipe a day ahead to minimise the cooking time.
Slow Cooked Duck Pancakes
1 Whole Duck (or leftover meat on the bone)
Five Spice Powder
1/2 Cucumber (Finely Sliced)
8 Spring Onions (Finely Shredded)
Good Quality Hoisin Sauce
1) Preheat the oven to 170C. Salt the duck and roast in the oven for 1 1/2 hours. Remove and allow to cool and chill if cooking a day in advance or move onto step two if serving the same day.
2) Turn the oven up to 220C. Dust the duck liberally with five spice powder and return to the oven for 30-40 minutes until the skin is golden brown.
3) Remove the duck from the oven when ready and allow to cool slightly. Shred the meat from the carcase and serve with warmed pancakes, hoisin sauce, cucumber and spring onions.