Crispy Duck

Since I'm in a duck mode these days I might as well give you this duck recipe as well. Takes a lot more time than the last one, you really need to plan ahead with this one but it's worth the time, I promise. You need to start the day before you plan on serving the crispy duck because a whole duck needs at least a day and a night in the refrigerator to defrost. Normally I buy it one day. Put it on a tray (still in the plastic cover) for the liquid when the duck defrosts so not to mess up your refrigerator. Some time in the middle of the next day I take it out and finish the defrosting on the counter to make sure it defrosts completely.

Ingredients;

1 whole duck

1/2 cucumber cut in strips lengthways
6 spring onions cut in strips lengthways
Hoisin sauce
Chinese pancakes

Trim the duck by removing the excess fat from the opening. Take out the giblets (liver, heart and gizzard) and pat dry the duck with kitchen towel (to prepare the crispy duck properly the duck is supposed to dry overnight etc. etc. but we do an easy version, it might not get as crispy but still pretty decent).

Place the duck on a rack over a deep roasting tin (I always line it with foil to ease the clean up). Roast the duck for 4 hours on 340 F. After 4 hours increase the temperature to 425 F for another half hour. Remove the duck from the oven. Transfer to a carving board and shred the duck. I use two forks and just pull at the duck so that the meat falls apart.

Serve with Chinese pancakes, hoisin sauce, spring onion and cucumber shreds. Just fill the pancakes with sauce, duck, onion and cucumber and enjoy. 

"The best way to heat the chinese pancakes is in a steamer. Keep in a damp towel after heating."