Crispy Duck
I buy my pancakes by the bucket load from Asian stores, buying 100 and freezing them - they come in packets of 10 and defrost really quickly, heat up by cooking in the microwave for 10 seconds in the plastic - serve in a bamboo steamer.
Preparation time: 15 minutes plus resting/ marinating time Quantity: Serves 3 or 6 Cooking time: up to 2 hours
Ingredients
Half or a whole Fresh duck
Marinade -
2 tablespoons dark soy
1 fresh lemon juice
2 teaspoons salt
Per Person - allow -
3-4 pancakes
1-2 tablespoons Hoi sin sauce or plum sauce
2 inch cucumber - thin strips
3-4 spring onions - thin strips
Method
Prepare the duck -
- Trim off excess fat and remove any bits inside
- Cut slashes across breasts and score in to legs
- (Optional – pour over boiling water, leave for ten minutes and repeat 2 times more – loosen the skin by poking under it)
- Marinate for an hour or so or overnight in the soy, lemon and salt
- (Optional – fill the cavity with ginger, lemon and herbs)
- Roast on a medium setting on the middle shelf for 2 & 1/2 - 3 hours = whole duck
or 1 &1/2 - 2 hours = half duck
or 1 – 1&1/2 = for a 1/4 duck
- Rest the duck for 20- 30 minutes covered before you serve
- Serve with Chinese steamed pancakes, (or micro waved 10 –20 sec) Hoi Sin sauce, thin long strips of cucumber and spring onions