Equipment
Ingredients
Duck and Marinade
- 400 g duck breast, skin on, patted thoroughly dry
- 2 g chinese five-spice powder
- 3 g sea salt, fine
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 20 ml honey
Accompaniments
- 12 mandarin pancakes, store-bought
- 100 g cucumber, seeds removed
- 50 g spring onions
- 60 ml hoisin sauce
Nutrition (per serving)
Method
Score the duck skin in a crosshatch pattern using a sharp knife, taking care not to cut into the meat. Rub the flesh side only with five-spice, salt, soy sauce, and Shaoxing wine. Leave the skin completely dry. Let marinate at room temperature for 1 hour.
Cut the cucumber and spring onions into fine, even julienne strips about 5cm long. Place the spring onion strips in a bowl of ice water.
Place the duck breasts skin-side down in a cold, dry frying pan. Turn the heat to medium-low and slowly render the fat out of the skin for 10 to 12 minutes, occasionally spooning away excess liquid fat. Cook until the skin is deep golden and very crisp.
Turn the duck over in the pan and immediately brush the crispy skin with honey. Transfer the duck to a wire rack set over an oven tray and roast in a preheated oven at 190 degrees Celsius (375 degrees Fahrenheit) for 6 to 8 minutes until the internal temperature reads 65 degrees Celsius (150 degrees Fahrenheit) for medium doneness.
Remove the duck from the oven, transfer to a clean cutting board, and let it rest undisturbed for 10 minutes to allow the juices to redistribute.
While the duck rests, arrange the mandarin pancakes in a bamboo steamer. Steam over simmering water for 3 to 5 minutes until soft, heated through, and easily separated.
Drain the curled spring onions and pat dry. Thinly slice the rested duck against the grain. Serve the sliced duck immediately alongside warm pancakes, hoisin sauce, cucumber, and spring onions for guests to assemble their own rolls.
Chef's Notes
- Starting duck breast in a completely cold pan is non-negotiable for crispy skin; this technique allows the thick layer of subcutaneous fat to slowly render out before the muscle proteins seize up.
- For the absolute crispiest skin, leave the scored, dry duck breast uncovered in the refrigerator overnight. This desiccates the skin surface, significantly enhancing the final crunch.
- Do not discard the liquid duck fat rendered during cooking. Strain it through a fine mesh sieve and keep it in the refrigerator to use for roasting potatoes or searing vegetables.
- Warm your serving plates and keep the steamed pancakes wrapped in a clean, slightly damp kitchen towel to prevent them from drying out at the table.
Storage
Refrigerator: 3 days — Store components separately in airtight containers.
Reheating: Reheat duck uncovered in a 190C/375F oven for 5-8 minutes to crisp skin. Steam pancakes for 2 minutes just before serving.
