Crispy Sichuan Duck with Mandarin Pancakes

Name: Crispy Sichuan Duck with Mandarin Pancakes
Yield: Serves up to eight as a shared dish or two duck lovers
Cuisine: Australian
Ingredients: 1 tablespoon sea salt; 1 x 2 kg Peking duck; 1 large knob ginger, peeled and cut into 4 slices; 1 teaspoon five-spice powder; 190 ml boiling water; 65 ml cold water; 6 tablespoons hoisin sauce, mixed with 2 tablespoons sesame oil; 400 g plain flour; sesame oil for rolling; plain flour; peanut oil for frying; 4 spring onions; 2 tablespoons light soy sauce; 1 continental cucumber, cut into 8 batons; 8 Mandarin Pancakes; 8 small spring onions, white part, with a bit of green left on

Preparation info

Serves
up to eight
as a shared dish

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

To the people of Sichuan this duck is not only as good as Peking Duck, but also as famous for its crispness, lack of fat and melt-in-the-mouth flesh. The duck is first marinated, then steamed for a long time until it is almost confit-like, and the fat rendered. It is then dried and fried until crisp, the meat shredded, and served with either steamed buns or Mandarin Pancakes.

When I opened Wockpool, I really wanted to roast ducks in the Chinese manner. Unlike Rockpool, where they ar