Crispy Duck & Pancakes

2 duck breasts, skin on
Salt
Pinch Chinese five spice

The Cucumber Pickle

½ cucumber, finely sliced
½ teaspoon Sichuan peppercorns, lightly crushed
1 garlic clove, finely chopped
1 spring onion, finely sliced

2 tablespoons Chinkiang black vinegar
2 tablespoons sugar
¼ teaspoon salt
½ tablespoon light soy sauce
1 tablespoon hot water

The Plum Drizzle Sauce

1 teaspoon chilli garlic sauce
2 tablespoons plum sauce
Dash dark soy sauce
1–2 tablespoons water (to loosen)

To Serve

Chinese pancakes (store-bought)
Extra spring onion, sliced

PREPARATION

1. Blanch the duck
   Bring a pot of water to the boil. Submerge the duck breasts for 3 minutes to tighten the skin and remove impurities. Remove and pat completely dry.
2. Score and season
   Score the skin diagonally in a criss-cross pattern, cutting through the skin but not into the meat. Rub generously with salt, massaging it into the fat. Sprinkle a small pinch of five spice on the flesh side only. Leave for 10–15 minutes.

COOKING

1. Crisp the skin
   Place the duck skin-side down in a cold pan over low heat. Gradually bring the heat up so the fat renders slowly. Cook for 6–8 minutes, turning occasionally to ensure even crisping. Pour off excess fat as needed.
2. Finish in the oven
   Transfer to a preheated oven at 200°C for 3–4 minutes for medium, or 6–8 minutes for slightly more cooked. Remove and rest for 2–3 minutes before slicing.
3. Make the cucumber pickle
   In a bowl combine crushed Sichuan peppercorns, garlic and spring onion. Mix black vinegar, sugar, salt, light soy sauce and hot water until sugar dissolves. Pour over sliced cucumber and toss well. Leave to pickle for at least 10 minutes.
4. Prepare the plum drizzle
   Mix chilli garlic sauce, plum sauce and dark soy. Add water gradually until you reach a drizzling consistency.
5. Steam the pancakes
   Steam Chinese pancakes in a bamboo steamer over boiling water for 5 minutes until soft and pliable.
6. Assemble
   Slice the rested duck skin-side down to keep the skin intact. Serve with pancakes, cucumber pickle and plum drizzle.

School of Wok Tips

• Always start duck skin-side down in a cold pan to render the fat slowly and evenly.
• Pat the duck completely dry after blanching for maximum crispiness.
• Rest the duck before slicing to retain juices.
• Thin the plum sauce to a drizzling consistency for better balance in each pancake.

FAQs

Why blanch the duck first?
Blanching tightens the skin and removes impurities, helping you achieve crispier results when frying.

How do I get extra crispy skin?
Score finely, salt generously and render the fat slowly over low heat before increasing temperature.

Can I use a whole duck instead?
Yes? The same blanching and scoring principles apply, but roasting time will increase significantly.