Chinese Style Roast Gressingham Duck
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Cook time: 
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Serves: 2
 
Ingredients
  • 1 whole Gressingham Duck
  • sea salt
  • 8 chinese pancakes
  • Hoisin sauce
  • 2 carrots, peeled, quartered and thinly sliced
  • ½ a cucumber, peeled, quartered and thinly sliced
  • 1 bunch of sping onions, peeled and sliced thinly
  • (and some rommaine salad leaves for me as my pancakes)
  • 2 x Birds Eye Steam Fresh egg fried rice pouches
Instructions
  1. Prick the skin of the duck all over with a sharp knife.
  2. Place the duck on a rack in the kitchen sink, and pour over 2 full kettles of boiling water - this is to reduce the fat content of the duck and help it to release the fat while it cooks.
  3. Pat it dry with kitchen towel and then place it in the fridge to dry for an hour.
  4. Preheat the oven to 200 C, 180 C fan
  5. Place the duck on a rack over a large oven roasting dish - you must do this becasue the duck lets off a lot of fat as it cooks.
  6. Rub lots of sea salt into the duck
  7. Then cook the duck for 90 minutes, but every half an hour I removed the duck and poured the excess fat into a bowl (I will be keeping this fat for my Christmas Day dinner roasties!)
  8. After 90 minutes, test the duck to ensure it is cooked right through and if it is, remove and leave to cool while you prep your veggies, and pour out the hoisin sauce.
  9. You can of course make egg fried rice from scratch, but I simply used two Birds Eye steam fresh egg fried rice pouches which you can cook from the freezer to the microwave in a few minutes.
  10. To prep the duck, I simply removed all of the skin, and then removed as much meat as I could and cut it up in to smaller pieces
  11. I served it on my platter with all of the other elements to make a meal to share for two
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/10/chinese-style-roast-gressingham-duck.html