Slow Cooked Hoisin Whole Duck with Pancakes
Fakeaway shredded duck with pancakes!
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Equipment
- Slow Cooker
- Grill (broiler)
Ingredients
- 1.7 kg Whole duck
- 200 g Hoisin sauce
- 150 ml Chicken stock
- 4 tbsp Honey 4 tbsp = approx 90g
- 2 tbsp Soy sauce
- 3 cloves Garlic minced
- 10 g Ginger peeled and minced
For later
- 12-15 'Mandarin' pancakes
- 30 g Cucumber thinly sliced
- 30 g Spring Onion thinly sliced
Instructions
- In a bowl, combine hoisin sauce, chicken stock, honey, soy sauce, garlic and ginger. This is your sauce.
- Brush the duck with the sauce. Place the duck upside down into the slow cooker (so the breast meat cooks in the juices). Pour over any remaining sauce.
- Cook for 7-8 hours on the low.
- Carefully remove the duck from the slow cooker and place breast side up on a grilling rack.
- Optionally thicken the remaining sauce in the slow cooker using a small amount of cornflour slurry (equal parts water and cornflour).
- Either place in the oven on 180°C for 20 minutes, or place under a hot grill for approx 5-10 minutes. Cook until the skin starts to crisp to your preference, checking regularly. Occasionally spoon the sauce from the slow cooker over the duck.
- Shred pieces of duck meat using two forks and serve in steamed pancakes with thinly sliced cucumber and spring onion. Finish with more hoisin sauce.
Notes
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as rice and potatoes are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.
Nutrition
Calories: 646kcalCarbohydrates: 29gProtein: 17gFat: 51gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gCholesterol: 98mgSodium: 856mgPotassium: 357mgFiber: 1gSugar: 21gVitamin A: 216IUVitamin C: 4mgCalcium: 28mgIron: 4mg
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