Crispy Aromatic Duck-style shredded crispy duck

Ingredients

Duck

• 2 duck breasts (about 350 g each)
• 2 tbsp Chinese five-spice powder
• 1 tbsp sea salt
• 1 tsp white pepper
• 1 tbsp honey
• 1 tbsp rice vinegar

To serve

• 16 ready-made pancakes
• 1 cucumber, julienned
• 6 spring onions, sliced into 5 cm lengths (white only)
• Hoisin sauce
• 1 tsp sesame oil

Method

1. Score. Pat duck dry. Score the fat in a criss-cross pattern (don’t cut into the flesh).
2. Season. Mix five-spice, salt, pepper. Rub all over the duck. Rest 20 minutes.
3. Glaze. Mix honey + vinegar. Brush fat side.
4. Roast. Preheat oven to 200°C. Place duck fat-side up on a rack over a tray. Roast 35 minutes. Skin should be deep mahogany and crisp.
5. Rest. 5 minutes.
6. Shred. Pull duck apart with two forks. You want shreds of meat + crispy skin.
7. Warm pancakes. Steam 2 minutes or microwave with a damp towel.
8. Build. Pancake + hoisin + duck + cucumber + spring onion. Roll up.

Tips

• Five-spice is the magic. Don’t skip it or it’s just crispy duck.
• Two duck breasts (not a whole duck) for 4 people. Easier and faster.
• Shred the duck with two forks. Crispier than slicing.