Aromatic Duck Pancakes

Preheat the oven to 210C /190C fan.

Pat dry the duck. Mix the Chinese five spice and a pinch of salt together in a small bowl and rub or brush this mixture all over the whole front and back of the duck.

Add the oil to a small frying pan and place over a medium heat. Once hot add the ginger, spring onions, star anise, bay leaves and cinnamon sticks and fry for about 40 seconds until aromatic. Scoop ⅓ of this mixture into the cavity of the duck and pour the rest onto a baking tray then arrange the duck on top and drizzle over the Shaoxing wine.

Place in the oven for 1 hour until the duck is cooked and the skin has turned a lovely dark roasted colour. Whilst the duck roasts, make the hoisin sauce by adding all of the sauce ingredients into a saucepan and bring to the boil, then turn the heat down to a simmer and cook for a couple of minutes. When it has thickened, pour it into a bowl and set aside.

When the duck is cooked, it onto a new tray. Mix together your basting sauce, and brush it all over the duck skin. Turn the oven up to 220 C / 200 C fan and place the duck back into the oven to crisp the skin for 5 - 10 minutes - keep an eye on it as it cooks as you don’t want the skin to burn, just to turn a lovely, dark golden brown colour.

When the duck is cooked, remove the skin and meat from the bones and place onto a serving platter. Serve with the hoisin sauce mix, the pancakes and the shredded vegetables.