Whole roast duck with plum and hoisin sauce and Chinese pancakes
Whole roast duck glazed with plum and hoisin sauce, paired perfectly with homemade Chinese spring onion pancakes. Serve this stunning dish in style and elevate your dining experience!
Easy
Serves: 6
Preparation time: 40 minutes
Cooking time: 2 hours
INGREDIENTS
1 x 2 kg Woolworths Whole Duck
Salt
Boiling water
Basting sauce:
150 ml Woolworths Asian Hoisin Sauce
100 ml Woolworths Sticky Baste & Dip
2 x Woolworths Thin Cinnamon Quills
2 Woolworths Peeled Garlic Cloves
2 T Woolworths Asian Sweet Indonesian Style Soy Sauce
1 Woolworths Orange, zested
Woolworths Mild Spring Onion ends
Garnish:
Woolworths Spring Onion, sliced
1 x Woolworths English Cucumber, sliced into ribbons
10 g Woolworths Fresh Coriander
Woolworths White Sesame Seeds
Pancakes:
100 g Woolworths Cake Wheat Flour
250 ml water
3 x Woolworths Free Range Large Eggs
Pinch salt
Pepper
3 x Woolworths Mild Spring Onion ends
COOKING INSTRUCTIONS
- For the duck, place the duck into a shallow heat-proof dish. Poke the entire surface of the duck using a small sharp knife, pour over boiling water and allow it to stand for 1 minute, turn the duck half way. Remove the water and pat the duck dry with a paper towel.
- Refrigerate uncovered for 2–3 hours. This will allow the skin to dry out and become crisp when cooked. Preheat the oven to 180℃.
- Once the duck has dried out, place into a baking tray and spice with the 5-spice powder and salt, making sure you cover the entire surface. Roast for 1 hour.
- Meanwhile make the sauce by combining all the ingredients in a small saucepan. Place over a medium heat and stir. Allow the sauce to come to a simmer then cook for a few minutes. Turn off the heat and set aside.
- After 40 minutes of cooking time, baste with some of the plum hoisin sauce. Reserve some for serving. Cook for a further 30 minutes at 160℃. You will know when it is ready when the leg will come away when pulled gently.
To make the pancakes:
- Whisk together the water and eggs. In a separate bowl whisk the salt and four together. Add the wet ingredients to the dry ingredients and whisk together until smooth.
- Preheat a small non-stick frying pan. Brush the surface of the pan with canola oil and using a ladle, pour a small amount into the pan, swirl to create a round crepe. Scatter a few slices of spring onion onto the surface and flip. Cook until slightly golden. Continue with the remaining batter. Set aside.
- Shred the duck using two fork and assemble onto a pancake, top with some of the basting sauce, sliced spring onion, cucumber ribbons, coriander and sesame seeds.
Drink pairing: Woolworths House Shiraz