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
- DIPPING SAUCE
- 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.