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CRISPY ROAST DUCKLING
Donīt forget - 12 hours to "first" dry the duck and another 6-8 later.
1kg or 2lb 3oz duck or goose
100g or 4oz carrots sliced into small thin strips (5ml/2inch lengths)
100g or 4oz cucumbers sliced into small thin strips (5ml/2 inch lengths)
100g or 4oz spring onions sliced into small thin strips (5ml/2 inch lengths)
15ml or 1 tbsp of Hoisin Sauce
10ml or 2 tsp of Five spice
5ml or tsp of Water
10ml or 2tsp of honey
45ml or 3 tbsp of hot water
16 pieces of pancakes
Wash the duck and pat it dry on a clean cloth, then place duck in a large saucepan. Boil 4 cups of water and pour slowly over the duck, drain from the saucepan and place on a large dish then cover duck with clean cloth and leave overnight in a dry area.
When dried, put 1 oz of five spice inside the duck. Then pour slowly over the duck a mix 1oz of honey with 50 ml hot water. Roast at 200c for approximately 1 hour and 30 minutes. When golden brown, place on a plate and leave in a cool place for 6 to 8 hours or until the skin is dry.
When the duck is ready, it can be thin sliced according to personal preference and served with pancakes, cucumbers, spring onions, carrots and Hoisin sauce. Serves 4. See recipes for scallion and other pancakes
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