Serve 2
To salt the duck, prick the skin all over with the tip of a sharp knife or fork. Mix together the 1 tsp salt, 1tsp 5-spice powder and 1 tsp crushed sichuan peppercorns. Rub the dry mix all over the duck and leave in the fridge overnight or for a few hours before cooking.
Preheat the oven 180 fan/ 200C/400F/gas mark 6. Place the duck skin-side down in a frying pan over high heat. After about 5 minutes the skin will start to crisp and brown. Turn over over to crisp the other side.
Transfer the duck skin side up to an ovenproof dish draining off any duck fat which can be used for potatoes at a later date. Drizzle the skin with a little honey Put in the hot oven for 30 minutes.
While the duck is cooking make the hoisin sauce (can be made the night before).
Hoisin Sauce
2 tbs soy sauce
1 tbs peanut butter or black bean paste
2 tsp honey or molasses or brown sugar
1 tsp white vinegar
1/8 tsp garlic powder
1 tsp sesame oil
10 drops chinese hot sauce, habanero or jalapeno
1/8 tsp black pepper
Mix together the soy sauce, peanut butter (or black bean paste), honey, vinegar, garlic powder, sesame oil, hot sauce, and pepper.
At first, it does not appear like it will mix but keep at it just a bit longer and it will.
When the duck is ready, cool slightly before shredding the meat from the crisped skin.
Microwave shop bought pancakes for 20 seconds.
Layer the pancakes with 1 tsp hoisin sauce, shredded duck, a few spinach leaves and thinly sliced cucumber.
Serve rolled up or flat like a sandwich with another pancake on top spread with more hoisin sauce.
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