Chinese Style Duck with Soft Pancakes

Preheat the Oven:

Prepare the Duck:

• Gently loosen the skin of the duck by carefully wiggling your fingers, then your hand, between the skin and the flesh. Be cautious not to tear the skin.
• Trim any excess fat from the cavity and around the neck area.

Season the Duck:

• Rub the skin all over with Chinese five-spice powder and a generous sprinkling of salt.

Stuff the Duck:

• Place the duck in a roasting tin. Stuff the cavity with star anise, orange peel, and orange halves.
• Pour the Chinese black vinegar, rice wine, and chicken stock into the cavity. It’s okay if some spills out.

Cover and Cook:

• Cover the roasting tin with a tent of foil. Cook in the preheated oven for 2 hours.

Crisp the Skin:

• Increase the oven temperature to 240°C (220°C fan/gas 7).
• Remove the foil and pour off any juices (save these for later use with noodles).
• Return the duck to the oven and roast for an additional 30-40 minutes or until the skin is browned and crispy.

Rest the Duck:

• Once cooked, let the duck rest for 10 minutes.
• Slice off the breasts and shred the meat and skin. Arrange them on a plate, keeping the meat and skin separate.
• Keep the meat warm in a low oven, covering it with foil to prevent drying out, while leaving the skin uncovered to crisp further.

Prepare for Serving:

• Remove any remaining meat in chunks for use in noodles (refer to 'Goes well with').
• Heat the Chinese pancakes according to package instructions.

Serve:

• Serve the duck alongside the warm pancakes and any desired accompaniments. Enjoy your meal!