Gorgeous juicy crispy aromatic spiced duck pancakes with five spiced plum sauce, spring onions and cool cuecumber batons, every mouthful a moorish joy.
A really simple dish to prepare for friends and family that is loved by everyone, from fridge to table in one and half hours this is a dish that cooks itself so you can enjoy time with your friends.
Ingredeints
(serves 6)
1 whole duck
2 tbsp five spice powder
Salt and pepper
1 tsp coconut oil
1 cuecumber
6 spring onions
24 pre-made pancakes
Plum Sauce
6 ripe plums
1 tsp five spice powder
1 tsp grated ginger
1 orange zest and juice
2 tbsp brown sugar
1 star anise
Pre heat your oven to 170 degrees, cut the duck completley in half (spatchcock), pat the skin dry then rub the whole duck with the five spice powder getting in all the nooks and crannies and season well with salt and pepper. Place the duck on a rack placed on top of a roasting tin, skin side up, pour a cup of water into the tin and cook for 30 minutes, then crank up the heat to 200 degrees for the last 15-25 minutes to finish crisping up the skin. Remove from the oven and cover loosely with tin foil to help keep the heat in while the duck rests for 5 minutes.
Meanwhile while the duck is roasting de-stone the plums, roughly chop, place in a saucepan along with the orange juice, zest, grated ginger, sugar, star anise and five spice, simmer for approx 30 minutes until thick and pulpy, when you can draw a spoon through the sauce and see the bottom of the pan your plum sauce is ready.
To serve warm the pancakes in a bamboo steamer and serve wrapped in a tea towel or tortilla warmer to keep warm along with the whole duck on a tear and share board with forks to shred along with the cucumber and spring onion batons and the gorgeous plum sauce. Enjoy...
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