Learn how to prepare a crispy Chinese delight: a classic peking duck recipe, served on thin pancakes made from scratch
Duck: 1, oven-ready, approx 2.5 kg
Ginger: 1 thumb size piece, fresh, peeled and grated
Five spice powder 15 ml
Salt 30 ml
Water 125 ml, boiling
Sesame oil 30ml
90ml Hoisin sauce
Heat the oven to 170°C (150°C fan) 325F, gas 3.
Run the grated ginger around the cavity of the duck and rub inside and out with the salt.
Sprinkle the outside of the bird with the five-spice powder.
Put the duck on a rack in a deep roasting pan and roast in the oven for 1 1/2 hours.
Drain off the fat every half an hour or so, then turn up the oven to 200°C (180°C fan) 400F, gas 6 for about 20 minutes until the skin is brown and crispy.
Put the flour and salt into a bowl and stir in the boiling water.
When it’s cool enough to handle, knead on a floured board for about 10 minutes until you have a silky dough, then cover with a clean tea towel and rest for 30 minutes.
Knead the dough again for 5 minutes, roll into a sausage shape and cut into about 12 pieces.
Dip each piece in a little sesame oil and roll into circles about 10 cm diameter.
Brush a frying pan with the remaining sesame oil and heat.
Fry the pancakes in batches until just starting to take colour, stack between sheets of kitchen parchment and cover with a clean tea towel to keep warm.
Shred the meat from the duck carcass.
Spread a little hoisin sauce on each pancake, add some duck and sprinkle with the shredded spring onions.