Tear-and-share roast duck with Asian dipping sauce

Tear-and-Share Roast Duck with Asian Dipping Sauce

This simple crowd pleaser goes well with pancakes, chopped fresh spring onion, cabbage and mini corn with generous sprinkling of coriander. I usually buy a packet of pancakes to make this dish even easier. However, should you not be able to find them in your supermarket, you can order them from your local Chinese take away or even make them yourself.

  • 2 kg whole duck
  • 1 tsp Chinese five spice
  • 1/4 cup honey
  • 1/4 cup sweet chili sauce
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 1 tsp sesame oil

Preheat oven to 180C

Place the duck into a large roasting pan, rub all over with the Chinese five spice and roast for 2 hours 

While the duck is roasting, combine all the sauce ingredients in a serving bowl and refrigerate 

Once cooked, serve the duck immediately with the dipping sauce. Don’t bother to carve the duck. Place it in the middle of the table in all its glory and let your guests tear at it with two forks 

Serve with pancakes and your choice of accompaniments.

Reprinted with permission of Ashleigh Levin from her cookbook Home Cooked & Heart Warming, by Penguin Random House Publishers.

Tear-and-Share Roast Duck with Asian Dipping Sauce

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