Scottish Daily Mail

Crispy Chinese duck

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sharp knife and rub soy sauce into the skin, drizzle with sesame oil and leave to marinate while the oven heats to 200c. As soon as you place the duck in the oven, reduce the temperatur­e to 160c and roast for an hour, turning and basting it regularly. Chop the cucumber and spring onions into matchstick­s and divide between two plates. The duck is ready when the flesh easily comes away from the bone. Use a spoon and fork to shred it and serve with the vegetables, lettuce ‘pancakes’ and a bowl of hoisin sauce.

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