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Ingredients

• 2 x 250g duck breast
• 2 tsp salt
• 1 tsp chinese five spice
• 1.2 litres chicken stock
• 3 star anise
• 1 tsp sichuan peppercorns
• 1 cinnamon stick
• 4 spring onions, roughly chopped
• 2.5 cm piece ginger, peeled and sliced
• 100 ml Chinese rice wine or sherry

• 16 Chinese flour pancakes
• 1 bunch spring onion, cut into strips
• 2 x 6cm pieces cucumber, cut into fine strips
• 200 ml hoisin sauce

Description

Rachel Allen Mixes Roast Duck Skin With Poached Duck Breast As A Spin On A Chinese Restaurant Favourite

UK TV