Delightful duck pancakes

Make this take-away favourite at home!

Who doesn't love a crispy duck? Duck is a great alternative centrepiece for a dinner party, or for a Saturday fake-away in front of the rugby. The leftovers are perfect for wraps, pittas or salads for lunch through the week as well, making this an excellent (and tasty) way to make your meals go further!

You will need:

• 1 whole free-range duck
• 5 spice
• Garlic
• Lemongrass
• Ginger
• Salt
• Sugar

1. It's best to plan this a day ahead of time, as you will want the duck to be really dry before cooking to get the best crisp on it.
2. Start by pouring freshly boiled water over the duck to scald the skin - this will also help to make sure you get that delicious crunch on the skin and fat.
3. Dry the duck inside and out with paper towels (remove any giblets too).
4. Rub the skin with 5 spice, and pop a few crushed garlic cloves, a couple of sticks of lemongrass and a generous knob of ginger in the cavity.
5. Leave this to sit in the fridge overnight to allow the flavours to infuse and the duck to dry out.
6. If cooking the duck in the oven, preheat to around 160C, rub the duck skin with salt and sugar to taste and pop in the oven for 1hour 45 minutes before turning the heat up to 200C for 20-30 minutes until the skin has crisped.
7. If you have an air fryer, then cook for 30 minutes at 150C breast down, then turn the duck over, drain any fat and cook for a further 30 minutes at 150C before turning it up to 200C for the last 10 minutes.
8. Lastly: enjoy!

Buy Whole Free-range Duck