I love duck! What is not to like about BBQ duck? Absolutely nothing. And it doesn’t come better than when it is smothered in hoisin sauce and rolled up in a delish soft pancake with a sliver of crunchy cucumber and spring onion. This dish is a hit at my place and there are rarely any leftovers. The BBQ roast duck is so simple to make and the results are a crispy skin and succulent flesh. I make my own pancakes because I simply can’t find pre-made ones anywhere! But although they make this recipe a bit of a labour, they’re easy to make ahead of time and store in the fridge until needed.
I use this recipe for the pancakes and the BBQ duck is modified from a recipe in Jamie’s (Oliver’s) Dinners
BBQ roast duck pancakes with hoisin
Serves: 4-6 (entrée or main)
- 1 duck (approximately 2-2.3 kg), wash, remove neck and pat dry
For the marinade sauce:
- 1 clove garlic, crushed
- 1 star anise
- 1 teaspoon fresh ginger, grated
- 1 teaspoon hoisin sauce
- 1 tablespoon honey
- 1 tablespoon dark soy sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon Chinese 5 spice
For the pancakes:
- ½ cup plain flour
- 2 tablespoons cornflour
- ¼ cup water
- ¼ cup milk
- 2 eggs
- 2 tablespoons butter, melted
- Spring onions, cut lengthwise into matchstick-sized batons
- Cucumber, sliced lengthways into ½ cm thick batons, seeds removed
- ½ cup hoisin sauce
- Fresh coriander, chopped
- Prepare the marinade by combining all the marinade ingredients, except the Chinese 5 spice, in a saucepan, then cooking over a medium heat for 2 minutes.
- Allow to cool slightly, then rub this all over the duck (inside and out).
- Sprinkle the Chinese 5-spice over the duck and leave to rest – uncovered – in a cool place, such as the fridge, for several hours for the skin to dry out.
- When the duck has finished marinading, pre-heat the oven to 170°C (150°C fan forced).
- Place the duck on a roasting tray and roast for 1 ½ to 2 hours (depending on size of the bird), removing excess duck fat from bottom of tray as it roasts (do this as it helps the skin go crispy – I keep the left over duck fat for roast potatoes… mmmmm).
- At the end of the cooking time, if the skin doesn’t look crispy enough, turn up the oven to 200°C (180°C fan forced) and roast for a further 15 minutes.
- Remove from oven and allow to rest for 15 minutes before serving.
For the pancakes:
- While the duck is marinading or roasting, prepare the pancakes.
- Combine flour, cornflour, water, milk, eggs and half the butter in a food processor.
- Process until batter is smooth.
- Pour into a jug. Cover and stand for 15 minutes.
- Heat a non-stick frying pan over medium heat. Brush with remaining butter.
- Pour a tablespoonful of batter into frying pan. Tilt the pan or use the back of a spoon to spread the batter to form a thin pancake, about 10 cm to 14 cm diameter.
- Cook for 2 minutes. Turn and cook for a further 1 minute.
- Transfer to a plate. Repeat with remaining batter.
- Cover and refrigerate until needed (warm up before serving).
- Lay out the pancakes, hoisin sauce, chopped spring onion, cucumber and coriander so everyone can help themselves.
- Use forks to shred the duck into bite-sized pieces.
- Smear a teaspoon or so of hoisin sauce on a pancake, layer with a couple of pieces of spring onion and cucumber and top with a few slices of duck and a sprinkle of coriander.
- Roll and devour then start again!