Classic Peking Duck Pancakes

Celebrate Chinese New Year with our crispy Peking duck and pancakes. One of the the most popular duck dishes in Chinese cuisine!

Serves 4

INGREDIENTS

2 tbsp honey
3 tsp Chinese five-spice powder
1 Lewis of Sunningdale Whole Surrey Duck (defrosted overnight)
Half chunk of fresh ginger
Salt to taste
10 plums, halved and stoned
100ml agave syrup
4 tbsp soy sauce
2 Packets of pre-made pancakes
1 cucumber, cut into thin strips.
Large bunch of spring onions, shredded

METHOD

Step 1 

Preheat the oven to 180C/160C fan/gas 4. Mix the honey with 2 tsp of 5 spice and a good dash of salt plus some grated ginger, then brush all over the duck. 

Step 2

Place the duck in a roasting tray and put it in the oven, checking on it every so often and spooning away any excess fat. This will make the skin go crispy. Usually, after a couple of hours it will be perfect – the leg meat should pull off the bone and the skin will be crisp. 

Step 3

While the duck is cooking, put add the chopped plums, agave syrup, soy sauce and 1tsp of Chinese 5 spice in a saucepan and simmer gently over a medium heat for around 15 mins or until the plums are nice and soft and the sauce is thick. Then blend until smooth.

Step 4 - Once the duck has cooked, allow it to cool for a little bit, then use two forks to shred all the meat off the carcass.

To serve, take a pancake, place some shredded duck inside it, add some spring onion and cucumber then drizzle with the plum sauce. Roll it up and eat!

Enjoy.