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Mix 5 spice powder, salt and szechuan peppercorns together, rub duck inside and out with the mixture.
Place ginger in cavity, clingfilm and leave overnight.
Prepare steamer, remove clingfilm and place duck in the steamer on a heat resistant plate.
Steam for approximately 1 1/2 - 2 hours, ensuring steamer does not run dry.
Remove, drain away any liquid and allow the duck to cool completely.
Brush the duck with sesame oil, place on a roasting rack and finish cooking a hot oven for 15-20 minutes.
Alternatively, deep fry in hot oil, cutting into quarters for easier handling, until duck is crispy (approximately 10 minutes).
Drain well and shred with two forks.
1 duck weighing approx 2kg
1 heaped tbsp 5 spice powder
1 tbsp rock salt
1 tbsp Szechuan peppercorns (place in bag and crushed with rolling pin)
2 slices root ginger
Wing Yip Hoisin Sauce
Wing Yip Plum Sauce
spring onions (shredded)
cucumber (finely sliced lengthways)