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Five-Spice Whole Roast Duck with Pancakes, Cucumber, Spring Onion and Plum Sauce

Crispy shredded five-spice duck served with homemade pancakes, fresh vegetables, and a smooth, tangy plum sauce.

DuckMain CoursePancakesSpecial OccasionPlum Sauce
Estimated Nutrition
Calories
1335.1
kcal / serving
5340.2 kcal total
Carbs
57.2g
per serving
228.6 g total
Fat
96.1g
per serving
384.2 g total
Protein
60.6g
per serving
242.4 g total
Cook Time
75
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Caster Sugar
CondimentsSauces
125
ml
Rice Wine Vinegar
Fruits
500
g
Plums
stones removed, roughly chopped
GrainsCereals
225
g
Strong White Flour
Liquids
175
ml
Water
boiling
Meat
2
kg
Duck
whole, back bone removed, flattened
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
4
tbsp
Chinese Five-Spice Powder
1
stick
Cinnamon
stick
0.5
tsp
Sichuan Peppercorns
crushed
OilsFats
1
tbsp
Olive Oil
Vegetables
3
piece
Spring Onions
sliced
4
piece
Spring Onions
finely shredded for serving
1
piece
Cucumber
cut into batons

Method

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