Crispy Aromatic Duck with Pancakes

Ingredients

• 4 duck legs
• 2 tsp five-spice powder
• 3 tbsp dark soy sauce
• 2 tbsp Chinese rice wine
• 4 cloves garlic
• 30 g fresh ginger
• 16 Chinese pancakes
• 4 tbsp hoisin sauce
• 1 cucumber
• 6 spring onions

Method

1. 1

   Crush the garlic and grate the ginger, then mix with five-spice, soy sauce and rice wine to make a marinade.

2. 2

   Score the duck legs all over and rub the marinade in thoroughly. Cover and refrigerate for at least 2 hours, or overnight.

3. 3

   Preheat the oven to 160°C/140°C fan. Place the duck legs on a rack over a roasting tin and roast for 1 hour 45 minutes until very tender.

4. 4

   Increase the oven to 220°C/200°C fan and roast for a further 20 minutes until the skin is deeply golden and crispy.

5. 5

   Shred the duck meat using two forks, discarding the skin if preferred or crumbling it over the meat.

6. 6

   Slice the cucumber and spring onions into thin matchsticks. Warm the pancakes in a steamer or microwave.

7. 7

   Serve the shredded duck with pancakes, hoisin sauce, cucumber and spring onions for everyone to assemble at the table.