Crispy Roast Duck with Black Bean Dipping Sauce

By WillieG

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Crispy Roast Duck with Black Bean Dipping Sauce

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Ingredients

1 duck
4 teaspoons Chinese 5 spice
4 star anise
2 garlic cloves (bashed)
4cm piece root ginger (peeled/roughly sliced)
4 spring onions (trimmed and cut in half)
20 Chinese pancakes
Salt and pepper
Dipping Sauce:
Groundnut oil
2 garlic cloves (peeled/chopped)
3-4 tablespoons black bean sauce
2 teaspoons rice vinegar
1-2 tablespoons soy sauce
½-1 tablespoon runny honey

Details

servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 240mins
Cost Average budget

Preparation

Step 1

Preheat oven to 160oC.

Step 2

Cut off and discard flap of fat that hangs over duck's body cavity.

Pat inside of cavity with kitchen paper and season with salt and pepper.

Rub outside of duck with 5 spice (massaging into skin). Put star anise, garlic, ginger and spring onion into cavity.

Step 3

Put duck on rack over roasting tin and roast for 1 hour. Turn oven down to 140oC and cook for a further 2½ to 3 hours until flesh is tender and skin crisp.

Step 4

Dip: Put a small pan on medium heat and add dash of groundnut oil. Fry garlic until tender, but not colouring. Add 3 tablespoons black bean sauce, vinegar, 1 tablespoon soy and honey. Mix well and cook over low heat for 3-4 minutes (so it is warmed through). Adjust flavours to suit. Transfer to dipping bowls.

Step 5

When duck is cooked, transfer to plate and cover loosely with foil to rest for 15 minutes.

Step 6

Once it is rested, heat pancakes, flake meat off duck. Serve with pancakes and dipping sauce.