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Peking duck pancakes

What oriental banquet would be complete without some juicy duck pancakes? Our oven roast version offers maximum taste for minimum work.

Prep: 10 mins
Cook: 1h 30m
Serves: 6
    • 2.5kg Duck
    • 2 tbsp. honey or maple syrup dissolved in 2 tbsp. water
    • 125ml Blue Dragon Rich Hoisin Sauce
    • 24 Chinese pancakes
    • 6-8 spring onions, shredded
    1. Take the duck and trim off any excess fat around its neck or at the cavity opening. Wash and rinse thoroughly and remove the parson’s nose. Plunge the duck into a pot of boiling water for approx. 3 minutes to tighten the skin (it will make it go crispier!).
    2. Drain and thoroughly pat dry with kitchen paper.
    3. While the skin is warm, brush on the honeyed water mixture, and leave in a cool dry place or in the fridge for 6 or more hours – overnight is ideal.
    4. Preheat the oven to 200’C (400’F/ gas mark 6).
    5. Arrange the duck, breast side up, on a rack in a roasting tin and cook without basting or turning for 1.5 hours.
    6. Check to make sure the duck is not getting too dark, and if this is a problem, make a loose cover with foil.
    7. To serve, remove the duck from the tin and carve into thin slices.
    8. Spread Blue Dragon Hoisin Sauce on a pancake, add pieces of crispy duck and a few slices of cucumber and spring onion and roll up to stop the contents falling out!

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