Crispy Aromatic Duck – So easy!


Last weekend, my daughter made a request to have something different.. so, I went for Crispy Aromatic Duck or two with BBQ pork ribs on the side.. There were five of us at home last weekend, my eldest son is still away at University, and my daughter’s boyfriend was down, so you definitely need two ducks for sure!  Even buying two ducks is still way cheaper than getting it at a Chinese restaurant.

Ingredients and steps from Gordon Ramsay, which can be found at:

The ingredients are for a family of five, so I’ve modified it..

  • 2 duck – Gressingham £8 each from Sainsbury’s or wherever
  • 4 tbsp Chinese five-spice powder – just smother it all over until it’s covered
  • 4 star anise
  • 2 garlic cloves, bashed – we like garlic, so I put in 4
  • 4cm piece of fresh root ginger, peeled and roughly sliced
  • 4 spring onions, trimmed and cut in half
  • 20 Chinese pancakes – the best ones are from Waitrose, 10 in a pack for about £1.50 and I buy 3 packs working on the basis of around 5 pancakes per person. We have bought them from Sainsbury’s before, but they come out looking like condoms, which isn’t really something I want to eat!
  • Sea salt and freshly ground black pepper

Steps:  This is what ours looks like when it’s ready to go into the oven


  1. Preheat the oven to 160ºC/Gas 3.
  2. Cut off and discard the flap of fat that hangs over the entrance to the duck’s body cavity. Pat the inside of the cavity with kitchen paper, then season with salt and pepper. Rub the entire outside of the duck with the five-spice powder, massaging it into the skin. Put the star anise, garlic, ginger and spring onions into the cavity.
  3. Place the duck on a rack set over a roasting tin and roast for 160°C/Gas 3 for 1 hour then turn the oven down to 140°C/Gas 1 and cook for a further 2½–3 hours, until the flesh is really tender and the skin crisp.
  4. Meanwhile, make the dipping sauce. Place a small saucepan over a medium heat and add a dash of oil. When hot, fry the garlic until tender but not colouring. Add 3 tablespoons of the black bean sauce, the vinegar, 1 tablespoon soy sauce and ½ tablespoon honey. Mix well and cook over a low heat for 3–4 minutes, until warmed through. Taste and adjust the flavours as necessary – you might need a little more soy sauce or honey, depending on the saltiness or sweetness of the black bean sauce you are using. Transfer to dipping bowls. – This felt like too much hard work, so I just make sure I have a couple of bottles of Blue Dragon Hoi Sin sauce
  5. Once the duck is cooked, transfer to a plate, cover loosely with foil and set aside to rest for 15 minutes. – no resting in our household, straight into the duck!
  6. When the duck has rested, heat the pancakes according to the packet instructions. We have found the best way to do the pancakes, is to get one of those little steamers – we have one from Ken Hom Bamboo Steamer for about a tenner from Amazon.  Get a frying pan and put water in it, stick the steamer in it with the pancakes inside and steam them for 6 minutes
  7. Meanwhile, flake the meat off the duck by pulling it apart with two forks. Serve with the dipping sauce and the warm pancakes, sliced cucumber, sliced spring onions, BBQ pork ribs and egg-fried rice with or without peasIMG_1953

The BBQ pork ribs came out very nicely as well, and my daughter made some egg-fried rice to go with it, all in all, job done.

Sit down with the family, watch a great movie and enjoy!



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