Chinese five spiced duck pancakes with fresh cherry sauce recipe

Sweet and savoury come together here in this perfect sharing starter.

Method

For the duck
Prick the duck legs all over with a fork piercing the skin, then massage the five spice into the flesh and season with salt. Place into a bowl and cover with clingfilm and leave to marinade in the fridge for 2 Hours for the duck to take on the spice. 30 minutes before cooking remove from the fridge so you bring the duck up to room temp.

Preheat Oven to 200C / Gas Mark 5. Place the duck into a roasting tin, cover with foil and cook for 45mins. In a mixing bowl mix the honey and water and set aside. After the duck has been in the oven for 45 mins remove and drizzle the honey/water over the duck and return to the oven for a further 35-40 mins until the duck has crisped up. Check every 15mins or so and baste the legs with the cooking juices. When cooked remove and allow the duck to rest for 10mins. When the duck has rested then shred the meat from the bone using two forks and serve
whilst warm.

For the sauce
Place ¾ of the cherries and the rest of the ingredients into a saucepan and on a medium heat reduce until the cherries start to give and become a pulp. This should take 4-5 minutes. Remove from the heat and then remove the star anise, Cinnamon Stick and orange peel and add the rest of the cherries. Remove from saucepan into a serving bowl and set aside until ready to serve.

To serve
Warm the pancakes as directed on the pack. Separate and top each with a spoonful of warm cherry sauce, some duck shreds, cucumber, spring onion and gowchai, if using, then roll up.

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Ingredients

For the duck
3 large duck legs
3 tsp five spice powder
2 tbsp honey
2 tbsp water
Salt

For the cherry sauce
350g cherries – pitted and cut into halves
2 tbsp honey
1 star anise
1 strip of orange peel
1 cinnamon stick
1 tbsp light soy sauce
1 tbsp rice wine vinegar or Mirin
2 tbsp water
Good pinch of five spice
Grind of pepper

To serve
12 Chinese Pancakes
½ cucumber – seeds removed and sliced into 5cm long batons
4 spring onions – Tops and roots removed and finely sliced into 5cm strips
Gowchai flowers (Optional)