Our take on Cantonese style roast duck with our No.2 seasoning. Somewhere between traditional Cantonese roast duck but with the freshness of a duck pancake. It's also a lot quicker...
INGREDIENTS
- No. 2 Seasoning
- Duck breasts
- Cucumber
- Spring onions
- Salt
- White pepper
- Hoisin sauce (no shame in substitutions - look some up!)
STEPS
- Throw as much No.2 on the duck as you wish, then place in a cold pan with some oil skin side down. Bring the pan up to heat till the duck breast is searing and gains a nice colour.
- Place your duck in a preheated oven at 225C for 10 minutes, then take out and rest.
- In the meantime chop your cucumber and spring onions. Once the duck is rested, slice it up.
- Keep the pan with the duck juices aside to heat up and add hoisin sauce - roughly a tablespoon worth - add a splash of water, whisking together into a thick consistency.
- Pile on and serve with half white pepper and salt on the side.