- 2 large duck breasts
- 1/2 tsp Salt
- 1/4 tsp chinese five-spice
- 16-20 duck pancakes
- 1 spring onion
- 1/2 cucumber
- 2 tbsp Chinkiang black rice vinegar
- 2 tbsp granulated sugar
- 1/4 tsp Salt
- 1/2 tbsp Light soy sauce
- 1 tbsp hot water
- 8 crushed Sichuan peppercorns
- 1 garlic clove, finely sliced
- 2 tsp chilli garlic sauce
- 4 tsp plum sauce
- a dash of soy sauce
- 100 ml Tsingtao Beer
- For the cucumber pickle, slice the spring onion and cucumber into fine matchsticks and place in a bowl. Add the remaining ingredients and mix together well.
- Place the duck breast in a saucepan and cover with boiling water. Bring to a boil and blanch for 2–3 minutes before removing from the pan and running under cold water to cool. Once cool, pat the skin dry with kitchen paper and score gently using the tip of a sharp knife in diagonal cuts along the top of the skin, trying only to open up the fat and not cut into the meat itself.
- Preheat the oven to 200°C/400°F/Gas 6.
- Place the duck breast skin-side down in a cold frying pan and let the pan heat up to a medium-high heat, frying the duck for 6 minutes, or until the skin is golden brown. Press down on the sides during the frying process to ensure all parts of the skin become crispy.
- In a sauce pan, bring to boil all the glaze ingredients and simmer down for 3 – 5 minutes until a sticky texture is formed, glaze over the meat side (Not the skin) of the duck before roasting
- Place the duck breast skin-side up on a wire rack above a roasting tin and roast in the oven for 5 minutes to your liking (if you would like to cook your duck to a medium-rare, just roast the duck for 2-3 minutes). Remove from the oven and leave to rest for 5 minutes.
- While the duck breast is resting, steam the pancakes. Place a bamboo steamer over a wok a third filled with boiling water. Arrange the pancakes in the steamer and steam for 3–5 minutes.
- Cut the duck into thin slices and serve with the pickle and more of the beer glaze on the side, accompanied by the pancakes in the steamer.