Name: Chinese Roast Duck with Pancakes Recipe
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Cuisine: Chinese
Ingredients: 1 oven-ready duck; 2 tsp Chinese five-spices; 2 star anise; 1 orange, peel cut off in strips, then orange halved; 2 tbsp Chinese black vinegar (optional); 75ml Shaohsing rice wine or dry Sherry; 100ml chicken stock; 30 Chinese pancakes (shop-bought or homemade); 6 spring onions, cut into finger lengths and shredded; ½ cucumber, cut into matchsticks; Hoisin sauce

Ingredients

1 oven-ready duck

2 tsp Chinese five-spices

2 star anise

1 orange, peel cut off in strips, then orange halved

2 tbsp Chinese black vinegar (optional)

75ml Shaohsing rice wine or dry Sherry

100ml chicken stock

30 Chinese pancakes (shop-bought or homemade)

6 spring onions, cut into finger lengths and shredded

½ cucumber, cut into matchsticks

Hoisin sauce, to serve

Instructions

Step 1: Preheat the oven to 140°C (120°C fan)/gas mark 1. Carefully loosen the skin on the duck by sliding your fingers between the skin and the flesh, starting gently to avoid tearing. Trim any excess fat from the cavity and around the neck. Rub the duck all over with five-spice powder and sprinkle with salt.

Step 2: Place the duck in a roasting tin. Stuff the star anise, orange peel strips, and orange halves inside the cavity. Pour the black vinegar, Shaohsing rice wine, and chicken stock into the cavity, allowing some to spill out if necessary. Cover the roasting tin loosely with foil and roast for 2 hours.

Step 3: Increase the oven temperature to 240°C (220°C fan)/gas mark 7. Remove the foil and pour off any juices from the tin, reserving them if desired for other dishes. Return the duck to the oven and roast for another 30-40 minutes, or until the skin is golden brown and crisp.

Step 4: Remove the duck from the oven and let it rest for 10 minutes. Slice off the breasts and shred the meat and skin separately. Keep the meat warm covered with foil, but leave the skin uncovered in a low oven to maintain its crispness. Use any remaining meat for dishes like noodles if you wish.

Step 5: Warm the Chinese pancakes according to package instructions or your recipe. Serve the shredded duck with spring onions, cucumber matchsticks, and hoisin sauce for assembling pancakes.

Tips & Variations

Loosening the duck skin carefully is key to crispy skin without tearing; take your time and be gentle.

Using Shaohsing rice wine adds authentic depth, but dry Sherry is a good substitute if unavailable.

If you like extra crispy skin, leave it uncovered in a warm oven after resting while keeping the meat covered to retain its moisture.

Serve with homemade Chinese pancakes for a fresher take, or use store-bought for convenience.

Storage

Store leftover duck meat and skin separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave, keeping the skin uncovered to retain crispness. Pancakes can be wrapped in foil and warmed in the oven. Avoid reheating duck for too long to prevent drying out.

FAQs

Can I prepare the duck in advance?

Yes, you can roast the duck and keep it refrigerated overnight. Reheat gently before serving to maintain crisp skin and tender meat.

What can I use if I don’t have Chinese black vinegar?

If you don’t have Chinese black vinegar, you can omit it or substitute with a mild balsamic vinegar or a splash of rice vinegar mixed with a little soy sauce for a similar tangy flavor.