I can’t believe I never knew how easily my favourite Chinese takeaway dish could be made at home, and what better time to try with Chinese New Year around the corner! This dish is really impressive, especially you have guests for dinner, when I served this nobody believed I’d made it.
Although the duck needs a good 4 hours of roasting time, the preparation takes less than 5 minutes. Once the duck’s in the oven you can forget about it until it’s cooked, and even then all you need to do is slice up some spring onions and cucumber!
In my next blog post I’ll share my egg fried rice and prawns in black bean sauce recipes which make a yummy second course for this duck starter.
For the duck
1 whole Gressingham duck
2 tbsp chinese five spice powder
1 thumb sized piece of ginger
1 large garlic clove, peeled
1 handful of spring onions
3 star anise
For the Hoi Sin sauce
4 tbsp soy sauce
1 tbsp honey
1 tbsp smooth peanut butter
2 tsp rice vinegar
2 tsp Lao Gan Ma black beans in chilli oil, drained and mashed with a fork*
1 tsp sesame oil
1 garlic clove, grated
1/2 tsp five spice
*I bought these at my local Chinese supermarket, but if you’re unable to find them you could use a few tsp of ready made black bean sauce.
A bunch of spring onions, cut into matchsticks
Half a cucumber, seeded part removed and cut into matchsticks
2 packets of chinese pancakes, steamed
Preheat your oven to 150°C.
Prepare the duck by cutting away the flap of fat that hangs over the cavity and placing the ginger, garlic, spring onions and star anise inside.
Sprinkle the five spice powder over the whole bird and rub in well with your hands. Make sure the spices get into all the nooks and crannies!
Place the duck on a wire rack over a baking tray and allow to cook for 3 hours, then turn the temperature up to 170°C for the remaining hour to ensure it is nice and crispy.
Once the duck is cooked and the skin is crispy, remove it from the oven and allow to cool for 20 minutes.
While the duck is cooling, mix all of the ingredients for the sauce in a small saucepan and heat on low for 3-4 minutes or until you have a thick, glossy sauce. You can pour the sauce through a tea strainer to remove any black bean pieces if you like.
Steam your pancakes, prepare your cucumber and spring onions and serve. It’s nice to serve the duck whole with two forks for shredding as I think it makes for a pretty impressive dish, and if the cavity looks a bit unappealing just stuff it with some fresh herbs!
I hope you enjoyed this recipe as much as I enjoyed eating it, if you need any help or have any questions you can contact me at firstname.lastname@example.org or on Instagram @_YumLily