Roasted Challans Duck with Honey & Sesame, Kumquat & Celery Roots
A nice duck can feed six to eight people. Buy it one week in advance, dry age it in the fridge so its skin gets crispier.
Teriyaki Duck Pancakes
Food
Main Courses
Chinese
A sharing classic, fit for any Chinese celebration!
4 Servings
Ingredients
• 1 tsp Chinese five spice
• 1 clove garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 3 tbsp Kikkoman Teriyaki Sauce with Toasted Sesame
• 1.5kg whole duck
• 14 Chinese pancakes
• 1 bunch spring onions, shredded lengthways
• ½ cucumber, cut into thin batons
• 320ml Knorr Professional Blue Dragon Chunky Sweet and Sour Sauce
Method
- Heat the oven to 170C. Mix together the Chinese five spice, garlic, ginger and Kikkoman Teriyaki Sauce with Toasted Sesame.
- Place the duck on a rack, in a roasting tin, and cover with half the sauce. Pop in the oven and roast for 1 hour, then spoon over the rest of the sauce and roast for 1 more hour.
- Turn the oven up to 200C and roast the duck for 10-15 mins to crisp the skin a little. Remove from the oven and leave to cool for 5-10 mins, then shred the meat and skin.
- Prepare the Chinese pancakes, as per the pack instructions.
- Serve up the pancakes, shredded duck, spring onions and cucumber with some extra Kikkoman Teriyaki Sauce with Toasted Sesame.
