Vickys Chinese-Style Crispy Aromatic Duck Pancake Rolls, Gluten, Dairy, Egg & Soy-Free

1. 1

   Preheat the oven to gas 2 / 150C / 300F and ready a roasting tray with a wire rack

2. 2

   Combine the star anise, soy sauce, rice wine and honey/agave and let sit to infuse the flavours

3. 3

   Mix together the 5 spice, sugar, salt and crushed peppercorns and set aside

4. 4

   Pat the duck dry with kitchen paper towel and rub all over with the garlic and ginger.

5. 5

   Place these now in with the marinade ingredients

6. 6

   Sprinkle the dry spices all over the duck and rub in

7. 7

   Pierce the skin where the legs and wings join the body so that fat doesn't fill up in these places and put in the oven for half an hour

8. 8

   After half an hour drain the fat away, brush some marinade over the skin and put back in the oven another half hour

9. 9

   Drain the fat again, pierce the skin in the same areas if you see any liquid fat building up and brush the remaining marinade over.

10. 10

    Continue roasting for an hour

11. 11

    Meanwhile, mix the hoisin sauce ingredients together very well and let sit at room temp to combine the flavours

12. 12

    After the hour has passed (total roasting time 2 hours), check the duck by skewering the thickest part.

13. 13

    The juices should run clear

14. 14

    Turn the oven up to gas 8 / 230C / 450F and blast it for 15 minutes to really crisp up the skin

15. 15

    Take the duck out and let it rest on the rack for 10 minutes

16. 16

    Remove the crispy skin and shred the meat with 2 forks

17. 17

    Warm through the pancakes either by sitting in the cooling oven while you shred the duck or by heating in the microwave

18. 18

    Place a spoonful of hoisin sauce in the middle of each pancake and lay some shredded duck on top.

19. 19

    You can also just mix the sauce with the meat.

20. 20

    Add some spring onion and fold the bottom up then the sides in

21. 21

    Serve with the crispy skin on the side and the extra hoisin to dip it in

22. 22

    Serves 4 people as a starter, 2 as a main dish

* Per serving · 4 servings · Values may vary.