@antonycookes: Duck and pancakes. To mark Lunar New Year I’d like to offer my thanks to China for setting my life on a different course with this dish. I tried it for the first time as an eight year old and I was transfixed by how delicious it was. The gluttonous path I’ve followed since can be traced back to that moment. I spent 48 hours preparing this, first by ladling the skin with boiling water, then salting it and rubbing it in maple syrup. It then rested in the fridge for a couple of days while the skin absorbed all that delicious salty syrup. There was five spice in the cavity. Then during cooking I basted it with honey and the hot duck fat to crisp the skin. I wanted to do the breast pink because duck is best that way. So I removed the legs and did a confit with them. I cooked them in a bath of rendered duck fat for 4(ish) hours at 90 degrees. Then I crisped them in the oven with a brush of honey over them. Shopping list: Duck Pancakes from the Asian supermarket freezer Hoisin sauce Honey Maple syrup Soy sauce Five spice Ginger Spring onion Cucumber #crispyduck #pekingduck #pancakes #lunarnewyear #Recipe #chinesefood

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Monday 16 February 2026 20:59:13 GMT