Tom Kerridge's Roast Five-Spice Duck with Plum Sauce
Inspired by one of Tom's favourite Chinese restaurant dishes, this crispy duck is easier to cook at home than you might expect and will certainly impress friends and family.
Ingredients
For the Roast Duck:
For the Plum Sauce:
To Serve:
Method
- Dry the duck all over by dabbing the skin with paper towels to remove any excess moisture. Using a sharp knife, prick the skin all over but be careful not to pierce the flesh.
- Sprinkle the salt all over the duck including underneath, then leave in the fridge, uncovered, for 2 hours to draw out further moisture.
- Place the Sichuan peppercorns and star anise into a spice grinder and pulse until finely ground. Pour into a bowl and add the Chinese five-spice and white pepper. Mix well and set aside.
- To make the plum sauce, cut each plum in half and remove the stones, then cut each half into four pieces. Place in a small saucepan along with the garlic, ginger, vinegar, sugar, Chinese five-spice, soy and water.
- Bring up to a boil and simmer for about 30-35 minutes or until the plums have a jammy consistency. Remove from the heat and pour into a small food processor. Blitz until smooth, then pass through a sieve. Transfer to a serving bowl and set aside.
- After 1 hour, remove from the oven and carefully baste the duck with the fat in the bottom of the roasting tray.
- Increase the oven temperature to 180C fan. Roast the duck for a further 45 minutes, basting twice more at 15-minute intervals.
- Once cooked, remove the duck from the oven and leave to rest for 10-15 minutes.
- Preheat the oven to 160C fan.
- Remove the duck from the fridge and dry the skin again with some paper towel. Rub the spice mix all over the duck and then place onto a rack, set within a baking tray, and cook for 1 hour.
- Steam or warm the pancakes as per the packet instructions. Transfer the duck to a serving platter and shred the meat using two forks. Serve with the pancakes, plum sauce, spring onions and cucumber.
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