This is a quick, easy and spicy version of the classic Peking duck. You can buy the pancakes online at www.theasiancookshop.co.uk or in oriental supermarkets. Don’t confuse them with spring roll wrappers; the ones you are looking for are soft and made from wheat flour. If you buy them online you’ll have to use them straight away as they are sold frozen but will have thawed during transit. You can buy the Sichuan chilli (broad) bean paste and chilli oil at www.souschef.co.uk. You don’t have to serve the duck with the pancakes. Another idea is to add the shredded duck to a vegetable and noodle stir fry.
- 4 duck legs
- 2 tablespoons broad bean paste (see intro)
- 1 tablespoon runny honey
- 1 teaspoon Sichuan chilli oil (see intro)
- To serve Chinese pancakes, hoisin sauce, finely sliced spring onions and cucumber
- Heat the oven to 170˚c, fan oven 150˚c, mark 3. Place the duck legs in a roasting tin and season with a little salt and ground black pepper. Roast for 1 hour 15 minutes.
- Turn the heat down to 150˚c, fan oven 130˚c, mark 2. Remove the roasting tin from the oven and coat the duck legs in the bean paste and honey and drizzle over the chilli oil. Roast for a further 50 minutes. Remove and leave until the duck is cool enough to handle. Shred the meat and cut up the crispy skin. Place in a serving dish.
- To serve, place a pancake on a plate and drizzle over a little hoisin sauce. Top with some of the shredded duck and a few slices of spring onion and cucumber. Roll up to eat.