CHINESE ROASTED DUCK WITH ONION PANCAKES

INGREDIENTS

1.9kg Game Farm duck
5 slices orange rind
3 star anise
1 cinnamon stick
2cm piece fresh ginger, sliced

Glaze
3 tablespoons soy sauce
½ cup water
1 tablespoon honey
2 tablespoons Chinese cooking wine or dry sherry
3 teaspoons brown sugar
1/2 teaspoon Chinese five-spice powder

Pancakes
220ml milk
1 egg
2 teaspoon light soy sauce
110g rice flour
2 green onions , thinly sliced
Sliced, seeded telegraph cucumber
Green onions, shredded Hoisin sauce

METHOD

Wash the duck and remove any excess fat from inside the cavity. Pat dry with paper towel and prick all over. Place in a large saucepan of boiling water for 30 seconds, then transfer to a wire rack in a baking tray and refrigerate for two hours to dry the skin. Place the glaze ingredients in a small saucepan over medium–high heat and simmer for one minute, or until the sugar is dissolved. Set aside. Preheat oven to 200°C. Place the orange rind, star anise, cinnamon and ginger inside the duck and secure the cavity with a metal skewer. Brush the duck with the glaze and place, breast-side down, on an oiled rack in a baking tray. Roast for 45 minutes, brushing frequently with the glaze. Turn the duck and brush with glaze. Reduce the oven temperature to 180°C. Cook for a further 45 minutes, brushing frequently with the glaze. Remove duck from oven, cover loosely with foil and set aside. Keep oven turned on to 200°C. For pancakes, whisk milk, egg and soy sauce together in a bowl, gradually add flour, whisking until smooth, and then add green onion. Heat ½ tsp peanut oil in a 15cm-diameter frying pan over medium-high heat, add two tablespoons pancake batter, tip pan to evenly distribute and cook until air bubbles form. Turn and cook until golden and cooked through. Repeat with remaining batter and oil. Wrap pancakes in foil and set aside. Remove meat and skin from duck. Thinly slice meat, place on an oven tray and place skin on top. Warm duck and foil wrapped pancakes in oven until skin is crisp. Slice skin and combine with meat. Serve with warm pancakes, cucumber, green onions and hoisin sauce.