Crispy Aromatic Duck

Ingredients

• 1 whole duck (about 2-2.2kg), excess fat trimmed
• 2 tsp Chinese five-spice powder
• 1 tbsp salt
• 1 tbsp Shaoxing wine
• 3 star anise
• 1 cinnamon stick
• 3 slices fresh ginger, smashed
• 2 spring onions, roughly chopped
• Vegetable oil, for deep-frying
• 16 Mandarin pancakes, store-bought or homemade
• 1 cucumber, julienned
• 6 spring onions, julienned
• 1 cup hoisin sauce, for serving

Before you cook

• Trim excess fat from the duck and pat it completely dry inside and out
• Mix the five-spice powder, salt, and Shaoxing wine into a paste
• Rub the spice paste all over the duck, including inside the cavity
• Stuff the duck cavity with the star anise, cinnamon stick, ginger, and chopped spring onions
• Wrap the duck and refrigerate for at least 1 hour, ideally overnight
• Julienne the cucumber and spring onions for serving

Steps

1. Set the duck breast-side up in a steamer large enough to hold it, over a pot of simmering water
2. Cover and steam for 1.5-2 hours, topping up the water as needed, until the leg meat is tender and pulls easily from the bone
3. Lift the duck out of the steamer and let it drain and cool on a rack for at least 20 minutes
4. Pat the duck completely dry with paper towels, inside and out
5. Leave the duck uncovered in the fridge for 30-60 minutes so the skin dries further
6. Heat a deep pot or wok of oil to 180°C (350°F)
7. Lower the duck into the hot oil breast-side down
8. Fry for 3-4 minutes, then carefully turn the duck over
9. Continue frying, turning occasionally, for 8-10 minutes total, until the skin is deep mahogany brown and crackling
10. Lift the duck out and drain it on a wire rack for a few minutes
11. Pull the meat and crisp skin off the bones with two forks, shredding it into bite-sized pieces
12. Steam or microwave the Mandarin pancakes briefly until warm and pliable
13. Pile the shredded duck onto a platter alongside the cucumber, spring onion, and hoisin sauce for guests to roll their own pancakes