I’m a huge fan of Chinese duck pancakes but often find the standard shop bought hoisin a bit plain and dull. This recipe (an adaptation from a good food recipe) spices things up a bit and takes hoisin to a whole new level, The mango slaw adds a whole new element to the mix and really was a revelation, such a low point accompaniment and so fresh and delicious, it will become a regular in our house with many dishes from now on. I served this dish with 2 Chinese pancakes per person (you can buy these in Waitrose, 10 for £1.19, 1sp each) but as my OH likes his carbs I also bulked the meal out with a little rice.
Serves 4 = 13sp (previously 13pp) each
2 x large duck legs (once cooked should yield around 250g of meat)
8 x Chinese pancakes
1/4 tsp Chinese five-spice powder
6 tbsp tomato ketchup
4 tbsp clear honey
4 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp grated ginger or purée
For the slaw
3 tbsp white wine vinegar
½ tbsp olive oil
Juice 2 limes
1 tsp caster sugar (or normal sugar if you don’t have it)
2 large mangoes, peeled and cut into matchsticks
400g chunk of white cabbage, finely shredded
1 red chilli, deseeded and finely sliced
6 spring onions, cut into matchsticks
Handful coriander leaves, roughly chopped
120g basmati rice
3 inch piece of cucumber, cut into matchsticks
Pre heat the oven to 180 degrees. Pop the duck legs onto an oven tray, season with salt and pepper and cook for around 90 minutes.
While the duck is cooking make the slaw. Whisk together the white wine vinegar, olive oil, lime juice and sugar with some seasoning. Put the mango, cabbage, chilli, spring onions and coriander in a bowl. Add the dressing and toss together.
Next, in a small saucepan, mix the tomato ketchup, honey, soy sauce, ginger and the hoisin sauce together. Bubble for 2-3 mins on a medium heat until slightly thickened and well combined, then pop to one side.
Around 15 minutes before the duck is cooked, pop on the rice for 15 minutes.
After 90 minutes, take the duck out of the oven and set aside to cool a little. Once cooled, remove and discard the skin and then use 2 forks to shred the meat from the duck, discarding the bones and fat too. Then then mix with one-third of the hoisin sauce with the duck and pop into a bowl.
Drain the rice and pop into a bowl.
Serve as a sharing dish with everything in its own bowl.
To assemble take one pancake, add in a little rice, slaw and duck, a few match sticks of cucumber and some of the remaining five spice hoisin sauce.