- One duck, giblets removed (mine was around 1.3kg)
- Maldon sea salt
- Chinese five spice
- Spring onion
- Pancakes (available at Waitrose and Sainsbury’s)
As regular readers of my blog will know, I am not one of nature’s cooks.
That said, I do have a wildly over-developed competitive instinct and no real sense of my own limitations, so when the nice people at Gressingham Duck sent me some duck to try cooking at home, I sensed a challenge.
This weekend, each of us created our own duck dish from scratch.
Me? I opted for home-made Chinese crispy duck.
If we order a Chinese takeaway, then crispy duck is one of our go-to options. But I’d never thought to make it at home before.
Turns out that home-made crispy duck is RIDICULOUSLY simple to make. Here’s what I did:
Pre-heat the oven to 180 degrees.
Before you start, wash the duck inside and out, and pat it dry. Generously rub the duck with salt and five spice, all over.
Put the duck into a roasting tray, on a rack, upside down and roast for one hour.
Turn the duck over, and roast for another hour. Whack the oven up a bit for the last 15 mins for extra crispy skin.
Once the duck is cooked, let it rest for 20 minutes, then shred the meat using two forks.
Serve with sliced cucumber and spring onion, and a jar of hoi sin sauce, using shop-bought Chinese pancakes – they’re available at Waitrose.
And that’s it! I confess, I cheated a bit by not making my own sauce, but this crispy duck was stupidly easy to make, and the duck was so much nicer than the stuff we get from the local takeaway (if I say so myself).
If you want to know what the other bloggers cooked with duck, then head over to see Lindy’s peppered duck breast and Ruth’s paleo-friendly duck hash.