The “dipping” hoisin sauce makes this dish a tasty favourite. Serve with rice or noodles
Preparation: 20 minutes
Cooking: 1 hour 52 minutes
1 duck, roughly 2kg in weight
Chinese 5 spice
1 onion, quartered
1 ½ tbsp sesame oil
1 large cucumber, peeled and seeded then julienned
7 tbsp hoisin sauce, approximately
Toasted sesame seeds
Preheat the oven to 200°C.
Wash and thoroughly dry the duck by dabbing it gently with paper towel. This will help to make the bird crispier.
Using a wooden skewer, prick the upper part of the breast and between the breast and thigh, to help the fat escape more easily.
Rub 1 tbsp sesame oil all over the duck.
Season with salt, to help the skin crisp, and season generously with Chinese 5 spice inside and out.
Place duck on a wire rack over a large foil-lined baking tray lined.
Bake for 1 hour, breast down then turn the duck the other way up and bake for 20 minutes before turning on its breast again and reducing the oven to 150°C for 20 minutes.
Take it out, leave to rest for 10 minutes, then take off the skin and place it on a new sheet of foil on a baking tray.
Rub in a tablespoon of hoisin sauce, turn the oven temperature back up to 200°C and roast it for 10-12 minutes until crisp.
Meanwhile, remove the bones, shred the meat into a large mixing bowl, and when the meat has cooled slightly add 3 tbsp hoisin sauce and massage in.
When the duck is cold, assemble the salad.
Place the cucumber on a large serving platter and drizzle with 2 teaspoons of sesame oil, then sprinkle with toasted sesame seeds.
Add the shredded duck, and top with shredded crisped skin.
To garnish drizzle over 2-3 tbsp hoisin sauce and sprinkle with toasted sesame seeds.