Whole Roasted Peking Duck & Pancakes



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After seeing this a few weeks ago on Jamie & Jimmy’s Friday Night Takeaway I knew I had to give it a go, after all who doesn’t love a bit of aromatic duck in a pancake?! Jamie made his own pancakes, but I didn’t have the time, so used supermarket shop bought which were absolutely fine. I also used shop bought hoisin sauce as it’s so tasty and it’s difficult to replicate properly at home. He suggested mixing some with the juices from the duck which I thought was a brilliant idea. So here’s my recipe.

Now who is going to give this a go?

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INGREDIENTS

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Serves 4

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1 whole duck

3 teaspoons Chinese 5 spice

1/2 orange

3 garlic cloves - bruised

1/2 cucumber - cut into matchsticks

4 spring onions - cut into matchsticks

Hoisin sauce

Shop bought Chinese pancakes approximately 4 per person

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METHOD

Preheat the oven to 210 degrees. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Prick the duck all over concentrating on the fatty areas. Rub with the Chinese 5 spice and season. Add the garlic and squeeze juice 1/2 orange to the cavity and throw the orange in there too. Place in the oven and cook for 45 minutes. Now turn the temperature down to 160 degrees and cook for a further 1 hour 45 minutes. Leave to rest for 30 minutes

Pull apart with two forks and let everyone tuck in!