“This is a massive Oliver family favourite – everyone loves building their own pancakes and roast duck is such a treat. I get my pancakes from a Chinese supermarket or online, but if you can’t find them, use iceberg lettuce leaves instead. ”
- 1x 2 kg whole duck, giblets reserved
- 1 red onion
- olive oil
- Chinese five-spice powder
- 1 clementine
- 4 spring onions
- 4 small carrots
- 1/2 cucumber
- 1 fresh red chilli
- 1 mixed bunch of fresh mint and coriander (30g)
- 1 lime
- 18 Chinese pancakes
- 2 cloves of garlic
- 5 cm piece of ginger
- 200 g frozen cranberries
- 2 tablespoons low-salt soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons runny honey
- 2 clementines
While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways, scratch a fork down the cucumber, and finely slice it with the chilli. Pick the herb leaves. Cut the lime into wedges.
Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day. Now you’ve got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture – both ways are super-tasty, it’s purely personal preference. Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray. Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy. Pour into a blender and blitz until smooth, then taste and season to perfection. If you’re doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice.
In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes. Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own.