44 S MAGAZINE ★ 4 AUGUST 2019
a further 35-40 minutes to crisp
up. Check every 15 minutes or
so and baste the legs with the
cooking juices. When cooked
remove from the oven and allow
the duck to rest for 10 minutes.
● Shred the meat from the bone
using two forks and serve warm.
● To make the sauce, place ¾of the cherries and the other
ingredients in a saucepan.
● On a medium heat, reduce until
the cherries start to give and
become a pulp. This should take
4-5 minutes. Take off the heat and
remove the star anise, cinnamon
stick and the orange peel. Add the
rest of the cherries then transferthe sauce to a bowl and set aside
until ready to serve.
● To serve, warm the pancakes
as directed on the pack. Separate
and top each with a spoonful
of warm cherry sauce, some
duck shreds, cucumber, spring
onion and gowchai, if using,
then roll up.Give old classics
a fruity twist for
a sensational
summer feast
Compiled by Victoria Gray
Chinese five spice
duck pancakes
with cherry sauceChinese five spice
duck pancakes
with cherry sauce
Serves: 4-6 (as a starter)
For the duck:
3 large duck legs
3 tsps five-spice powder
Salt
2 tsps honey
2 tsps water
For the cherry sauce:
350g (12oz) cherries, pitted and
cut into halves
2 tsps honey
1 star anise
1 strip of orange peel
1 cinnamon stick
1 tsp light soy sauce
1 tsp rice-wine vinegar or mirin
2 tsps water
Good pinch of five-spice powder
Grind of pepper
For the pancakes:
12 Chinese pancakes
½ cucumber, seeds removed and
sliced into 5cm (2in) batons
4 spring onions, tops and roots
removed and finely sliced into
5cm (2in) strips
Gowchai flowers, optional
● Prick the duck legs all over with
a fork, piercing the skin, then
massage the five-spice powder
into the flesh and season with
salt. Place in a bowl, cover with
clingfilm and leave to marinate
in the fridge for 2 hours.
● About 30 minutes before
cooking, remove the duck from
the fridge to bring it up to
room temperature.
● Preheat the oven to 200°C/
400°F/gas mark 5.
● Place the duck in a roasting
tin, cover with foil and cook in the
oven for 45 minutes.
● Mix the honey and water in
a bowl and set aside.
● After 45 minutes, remove the
duck from the oven and drizzle
over the honey and water mixture.
Return the duck to the oven forCherr y picking