Aromatic braised and roasted whole duck with pancakes and garnish

This is great accompanied by spring onions, cucumber and Chinese pancakes. You could also try it in a warm salad with cashew nuts, spinach and noodles.

Serves 4-6 . (The small utility duck I tested it on was excellent, but just enough for 2, beware).

Trzeba miec duzo czasu, cierpliwosci, duzy garnek z pokrywka,. W garnku musi sie zmiescic cala kaczka do podsmazenia (grube dno!), potem ta kaczka musi sie zmiescic, zalana plynem, I pod pokrywka pyrlic dosyc dlugo. Odpowiedni garnek moze byc ograniczeniem.

Trzeba wytrwalosci, szczególnie pod koniec, kiedy odparowujesz sos, jest znacznie dłużej nic sie spodziewasz – trzeba mieć pod reką wino albo dobre towarzystwo, bo strasznie dlugo sie gotuje, zanim naprawde zrobi sie takie, jak trzeba.

Ale zrobilam, bylo bardzo dobre.

  • 1 small to medium duck, giblets removed


  • 1 onion, peeled and quartered
  • 2 stalks celery, halved
  • 1 leek, white only, halved
  • 2 carrots, peeled and quartered
  • 1 bulb garlic, halved lengthways
  • 1 orange, halved
  • 2 red chillies, halved
  • 1/4 bunch coriander stalks
  • 80g fresh root ginger, peeled and roughly chopped
  • 2 cinnamon sticks
  • 3 star anise
  • 2 litres chicken or vegetable stock (tyle, zeby prawie przykryl kaczke w garnku)
  • 2 tbsp soy sauce
  • 4 tbsp hoisin sauce
  • 2 tbsp clear honey
  • 250ml Madeira wine

For 16 small pancakes – about 15cm (less than 6 inch) in dia. If you want more (advisable!) double the quantities!.

  • 300g plain flour
  • 1/4 tsp table salt
  • 250ml boiling water
  • 4 tbsp sesame oil


  • 1 bunch spring onions, finely julienned
  • 1 cucumber, finely julienned
  • hoisin sauce

 Pre-process the duck

  1. Heat a large saucepan over a moderate heat.
  2. When hot, add the duck and brown all over (strain some of the fat off during the browning).
  3. When golden all over, remove from the pan.
  4. Put the mirepoix ingredients into the pan and brown well. To znow, trwa, trzeba co jakis czas mieszac, zeby sie nie przypalilo – zadna filozofia, tylko czas.
  5. Heat up the stock, so that it is hot when needed
  6. Add the Madeira to vegetables and simmer until it reaches a syrup-like consistency.
  7. Mix in the stock, soy and hoisin sauces, and the honey, then add the duck and cover with a lid.
  8. Simmer gently for 1½ hours.

 Make the pancakes.

  1. Put the flour and salt into a deep bowl.
  2. Pour in the boiling water. I do not measure the watre, but set the whole flour+salt in a bowl on a scale, and pour water directly from the kettle into the flour, watching the 250g mark..
  3. Mix well, then turn out on to a floured worktop and knead until silky (5-10 minutes). Be patient, this kneading really helps to get the result.
  4. Cover with clingfilm and set aside for 20 minutes to rest.
  5. Roll the dough into a sausage shape.
  6. Cut into 16 slices and keep covered with a damp cloth (tetrowa pieluszka tu idealna).
  7. Take one piece, dip one side in the sesame oil and flatten the dough with the palm of your hand.
  8. Roll it into a thin circle and lay it on a piece of baking paper.
  9. Repeat with the remaining slices and stack between baking paper.
  10. Heat a frying pan over a moderate heat and dry-fry the pancakes until cooked through.
  11. Stack between the paper again and cover with a damp cloth.

Roast the duck

  1. When it is cooked, carefully remove the duck from the stock using two slotted spoons and place it on a roasting tray lined with tinfoil.
  2. Cover with clingfilm.
  3. Preheat the oven to 200°C/400°F.
  4. Strain the cooking liquid into a clean, flat saucepan or large frying pan and bring to the boil.
  5. Reduce the liquid by two thirds to form a gravy-like sauce. TO TRWA WIEKI! (mnie chyba zabralo dobre 30 minut)
  6. Brush the duck all over with the sauce, then heat through in the oven for 10 minutes until slightly crisp on the outside.


  1. Slice the duck into small flat pieces, they should have some skin and some meat in each, as much as possible. Keep warm.
  2. Heat the pancakes in a steamer
  3. Serve with the duck, spring onions, cucumber and hoisin sauce.


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