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Five-spice whole roast duck with pancakes, cucumber, spring onion and plum sauce

Five-spice whole roast duck with pancakes, cucumber, spring onion and plum sauce is a cakes recipe made with Chinese Five Spice Powder, Olive Oil, and Sichuan Pepper Corns Crushed. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 tbsp
• 1 tbsp
• 1/2 tsp

Method (preview)

1. 1

   Five-spice whole roast duck with pancakes, cucumber, spring onion and plum sauce

2. 2

   For the five-spice duck, preheat the oven to 210C/410F/Gas 6.

3. 3

   Place the duck, skin-side up, on a rack over a roasting tray and pierce the skin all over with a knife.

4. 4

   Boil a kettle and pour the just boiled water over the duck skin.

5. 5

   Discarding the water and pat the duck dry using kitchen paper.

6. 6

   Rub salt, freshly ground black pepper and five-spice all over the skin.

7. 7

   Roast for 1-1¼ hours, or until crisp and golden-brown.

8. 8

   Remove from the oven and set aside to rest for 10 minutes.

9. 9

   Shred the duck into fine pieces using two forks.

10. 10

    Meanwhile, for the plum sauce, heat the olive oil in lidded pan and fry the spring onions for 1-2 minutes, or until softened.

11. 11

    Add the spices and continue to cook for another 1-2 minutes.

12. 12

    Add the plums, vinegar and sugar and bring the mixture to the boil.

13. 13

    Reduce the heat until the mixture is simmering, cover with a lid and simmer for 5-6 minutes, or until the plums are tender.

14. 14

    Set aside to cool.

15. 15

    Remove the cinnamon stick and blend the mixture to a purée in a food processor.

16. 16

    Strain the purée through a sieve into a bowl.

17. 17

    Season, to taste, with salt and freshly ground black pepper.

18. 18

    For the pancakes, place the flour in a bowl and make a well in the centre.

19. 19

    Pour in the boiling water and stir to form a dough.

20. 20

    Tip the dough out onto a floured work surface and knead for 2-3 minutes, or until the dough is smooth.

21. 21

    Heat a frying pan until hot and fry each pancake for 1-2 minutes on each side, or until pale golden-brown.

22. 22

    Keep the pancakes warm until ready to serve.

23. 23

    To serve, place the shredded duck on a large serving plate and place the spring onion and cucumber alongside.

24. 24

    Place the pancakes on a separate serving plate and serve with the plum sauce.