Teriyaki duck pancakes

Total time150 mins

15 minspreparation time

135 minscooking time

Ingredients

4 portion(s)

1 tsp

Chinese 5 spice

clove garlic, finely grated

1 tbsp

finely grated fresh ginger

3 tbsp

Kikkoman Teriyaki Sauce with Toasted Sesame

1 ½ kg

whole duck

Chinese pancakes

1 bunch

spring onions, shredded lengthways

cucumber, cut into thin batons

Nutritional facts (per portion):4794 kJ / 1145 kcal

97.1 gFat

37.8 gProtein

30.9 gCarbohydrates

Preparation

Step 1

Heat the oven to 170°C/150°C fan/gas mark 3. Mix together the Chinese 5 spice, garlic, ginger and Teriyaki Sauce with Toasted Sesame. Place the duck on a rack in a roasting tin and spoon over half the sauce. Pop the duck in the oven and roast for 1 hour, then spoon over the rest of the sauce and roast for another hour.

Step 2

Turn the oven up to 200°C/180°C fan/gas mark 6 and roast the duck for another 10 – 15 mins to crisp the skin a little. Remove from the oven and leave to cool for 5 -10 mins, then shred the meat and skin.

Step 3

Prepare the pancakes as instructed on the pack. Serve with the shredded duck, spring onions, cucumber and extra Teriyaki Sauce with Toasted Sesame to spoon over.

Recipe-ID: 68

Recipe as PDF

Download PDF

Share with friends

Let us know what you think

Click on the number of stars you want to give: the more the better!