Instructions

1. 1

   Preheat the oven to 400°f, gas mark 6, 200°C

   
   

2. 2

   Wash and thoroughly dry the duck by dabbing it gently with some paper towel, this will help to make the bird crispier

   
   

3. 3

   Then using a wooden skewer, prick the upper part of the breast and in between the breast and thigh. This helps the fat to escape more easily

   
   

4. 4

   Cut the onion into quarters, keep the root on the keep the onion intact

   
   

5. 5

   Rub in 1 tbsp of sesame oil over both sides of the duck

   
   

6. 6

   Season with salt, which helps the skin to crisp, and then season generously with chinese 5 spice inside and out of the cavity

   
   

7. 7

   Place duck on a wire tray over a large baking tray lined with foil

   
   

8. 8

   Bake in the pre heated oven for 1 hour, breast facing down

   
   

9. 9

   Remove from the oven and turn breast facing up and bake for 20 minutes

   
   

10. 10

    After 20 minutes turn over breast facing down and reduce oven temperature to 300°f, gas mark 2, 150°C for 20 minutes

    
    

11. 11

    Remove from the oven, leave to rest for 10 minutes, then remove all the skin from the duck and set aside on a new piece sheet of tin foil on a baking tray rub in 1 tbsp. hoisin sauce then increase the oven temperature back to 400°f, gas mark 6, 200°C and bake for 10-12 minutes until crispy

    
    

12. 12

    Remove the bones from the duck and shred the duck meat into a large mixing bowl

    
    

13. 13

    When the meat is slightly cooler and 3 tbsp. hoisin sauce to the shredded duck and massage into the meat

    
    

14. 14

    Julienne the cucumber into fine shreds – (do not go as close to the seeds, as they will make the salad watery)

    
    

15. 15

    Assemble the salad when the duck has completely cooled

    
    

16. 16

    On a large serving platter place the julienne cucumber, drizzle with 2 tsp. sesame oil, then sprinkle with toasted sesame seeds

    
    

17. 17

    Then add the shredded duck, and top with shredded crispy skin on top

    
    

18. 18

    To garnish drizzle over 2-3 tbsp. hoisin sauce and sprinkle a few toasted sesame seeds. Enjoy!

    
    

Ingredients

• 1 whole duck , roughly 2kg in weight
• 4 pinches chinese five spice
• 1 onion
• 1½ tbsp sesame oil
• 1 large cucumber , julienned
• 7 tbsp hoisin sauce , plus extra if you like
• 1 dusting sesame seeds , toasted

Serves 4

Total time required 2 hrs 12 mins

• Preparation time: 20 mins
• Cooking time: 1 hr 52 mins