Crispy Duck With Sticky Plum Sauce…….. And Steamed Pancakes

By Simon  , ,   ,

August 13, 2014

One of our nation's favourite dishes of the Orient. Crispy, slow roasted duck all wrapped up in a steaming pancake, adorned with fresh cucumber, spring onions and a sweet sticky plum sauce, one or two just isn't enough.......

  • Prep: 20 mins
  • Cook: 2 hrs
  • Yields: 4 Generous


1 Large Duck

2 tbsp Chinese five spice

1 Handful Sea salt

1 Chunk Ginger

10 Medium Plums

3 tbsp Honey

2 Pinch Chinese five spice

2 tbsp Dark soy sauce

1/4 tsp Chilli powder

1 Large Orange

1 Medium Cucumber

1 Bunch Spring onions

20 Large Wafer thin pancakes


Crispy Duck.

Pre-heat the oven to 170c.  Salt the bird liberally all over, cover in 5 spice giving it all a good massaging, grate ginger over and inside the duck to really kick up the flavours.  Place in a roasting tray for a couple of hours, drain off any excess fat  from the duck during cooking. About 10-15 minutes before the end of the cooking time, turn up the oven to 200c, this really crisps the duck skin.

Plum Sauce.

Stone the plums, add to a large saucepan along with the honey, spices, soy and a splash of water.  Bring to a gentle boil, then reduce heat and simmer for 15 mins. Add the juice and fine zest of an orange, taste and adjust for sweetness.  Set aside to cool a little and if you like, remove the skins of the plums from the sauce.

Cut the cucumber and spring onion into fine matchsticks, steam the pancakes and shred the duck with all the crispy skin, (2 forks are best).... Enjoy!



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