Duck Pancakes with Hoisin Sauce, Cucumber & Spring Onion

1 whole duck
5 spring onions
2 tsp Wild Fennel Co. Duck seasoning
½ cucumber
1 jar of hoisin sauce
1 packet Peking duck pancakes (usually available in the freezer section of Asian grocery stores)

Pre-heat your oven to 140 degrees. Rub the skin of the duck all over with 1.5 tsp of the Wild Fennel Co. Duck seasoning. Place the duck in a roasting tray with 1 cup of water. Place a small sheet of baking paper over the duck, and cover the roasting tin with foil (the baking paper is to ensure the foil doesn’t stick to the duck). Place in the oven.

After 1.5hrs, remove the duck from the oven, take the foil and baking paper off and pour out any of the juices (keep these for another time and try adding the fat from the juices to your roast potatoes!). Return the duck to the oven, increase the temperature to 240 degrees, and cook for a further 30 minutes, or until the skin is browned and crisp.

Slice the spring onions and cucumber into thin strips and put in to separate bowls. Pour the hoisin sauce into a bowl, and place all these accompaniments on the table.

Once cooked, remove the duck from the oven let it rest for 10 minutes. While it’s resting, lay baking paper at the bottom of a bamboo basket and add the pancakes. Cover with the lid and steam over a pot of boiling water for 2 minutes. Place on the table.

Lastly, slice off the breasts from the duck and remove the meat from the legs. Slice or shred the meat and skin. Place the duck into a serving dish, sprinkle with the remaining 1/2 tsp of Wild Fennel Co. seasoning, stir to combine, then place onto the table.

Encourage everyone to assemble their own individual pancakes - take one pancake, spread with hoisin sauce, add duck, cucumber and spring onion, roll, and enjoy.

Chef’s Tip
For extra heat, slice some fresh chilli and coriander and add to the table.
Autumn Duck Seasoning Winter

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