Clean duck then tie wings and drumsticks with string to truss. Securely thread a piece of string about 20cm long through the trussing string and knot the ends together to make a loop. Place a cooling rack or grill pan grid on top of a roasting tin and sit duck on top. Leave duck in a cool, airy place for 2-3 hours to allow the skin to dry. Fill half a large pan or wok with boiling water. Cut four of the spring onions in half and add to the pan with the honey and ginger and bring to the boil. Using the loop of string, carefully suspend the duck in the pan, so it is partially covered by the stock. Using a large spoon or ladle, pour the stock over the exposed surface of the duck until all the skin has been basted. Carefully remove the duck from the pan and allow any remaining liquid to drain out, then place back on to the cooling rack. Allow to stand for a further 2 hours. Preheat the oven to 180C. Place the duck in a roasting tin and cook for about 60 minutes, or until cooked to taste. Remove from the oven and allow to rest. Meanwhile, make the pancakes: heat 2 tablespoons of vegetable oil in a frying pan. Finely slice the remaining spring onions then add to the pan and cook gently for a few minutes until softened. Remove onions from pan and allow to cool. Sieve flour into a bowl and make a well in the centre. Crack the eggs into the hollow and beat, gradually incorporating the flour. Mix in enough water to make a smooth, pouring batter, then stir in the softened spring onions. Heat a little oil in a crepe pan or small frying pan. Pour in just enough of the batter to cover the surface and cook gently until set and light golden brown on the base. Turn over the pancake and cook for a few minutes more on the other side, then remove from the pan and cover with a clean tea towel to keep warm. Repeat using the remaining batter, stack cooked pancakes with a piece of greaseproof paper between each layer to stop them sticking together. To make the sauce, heat all ingredients together and cook. Carve off the skin in pieces. Remove breasts and carve into slices. Take meat off legs and shred. Serve the duck with cucumber and spring onions.
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|Serving Size: 1 Serving (4220g)|
|Recipe Makes: 1|
|Calories from Fat: 9586 (78%)|
|Amt Per Serving||% DV|
|Total Fat 1065.1g||1420 %|
|Saturated Fat 346.4g||1732 %|
|Monounsaturated Fat 493.3g|
|Polyunsanturated Fat 146.4g|
|Cholesterol 8048.8mg||2477 %|
|Sodium 4298.5mg||148 %|
|Potassium 7231.3mg||190 %|
|Total Carbohydrate 173.8g||51 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 164.3g|
|Protein 464.4g||663 %|
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Calories per serving: 12222
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