Simple Crispy Aromatic Duck


1 2-2.4kg whole duck
2" piece of ginger

salt & Pepper
Chinese five spice powder
1 tbsp honey

To Serve:

Chinese Peking Pancakes (available in the freezer at your local oriental shop)
Jar of Hoisin sauce
Spring Onions, julienned
Cucumber, julienned


Preheat oven to 150ºC.
Prick skin of duck particularly around legs. Season cavity with salt & pepper and add sliced ginger. Rub five spice powder all over skin of duck, place duck on rack in a roasting tin and place in oven.  Roast for 4 hours turning over every 30-45 mins (this allows the juices to stay inside the duck, keeping it moist)
Remove the duck from the oven 10 mins before the end brush all over with honey and put back in oven for final 10 mins.
Remove from oven, pull all meat from carcass and shred with two forks. Serve with pancakes,hoisin sauce, spring onions and cucumber.

I have found that this very slow roasting of the duck, although not the authentic way of cooking crispy aromatic duck, does result in a very moist tasty version of this classic dish.