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1
Preheat the oven to gas 2 / 150C / 300F and ready a roasting tray with a wire rack
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2
Combine the star anise, soy sauce, rice wine and honey/agave and let sit to infuse the flavours
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3
Mix together the 5 spice, sugar, salt and crushed peppercorns and set aside
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4
Pat the duck dry with kitchen paper towel and rub all over with the garlic and ginger.
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5
Place these now in with the marinade ingredients
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6
Sprinkle the dry spices all over the duck and rub in
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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
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8
After half an hour drain the fat away, brush some marinade over the skin and put back in the oven another half hour
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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.
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10
Continue roasting for an hour
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11
Meanwhile, mix the hoisin sauce ingredients together very well and let sit at room temp to combine the flavours
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12
After the hour has passed (total roasting time 2 hours), check the duck by skewering the thickest part.
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13
The juices should run clear
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14
Turn the oven up to gas 8 / 230C / 450F and blast it for 15 minutes to really crisp up the skin
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15
Take the duck out and let it rest on the rack for 10 minutes
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16
Remove the crispy skin and shred the meat with 2 forks
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17
Warm through the pancakes either by sitting in the cooling oven while you shred the duck or by heating in the microwave
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18
Place a spoonful of hoisin sauce in the middle of each pancake and lay some shredded duck on top.
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19
You can also just mix the sauce with the meat.
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20
Add some spring onion and fold the bottom up then the sides in
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21
Serve with the crispy skin on the side and the extra hoisin to dip it in
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22
Serves 4 people as a starter, 2 as a main dish
