Tom Kerridge's Roast Five-Spice Duck with Plum Sauce Recipe | Food Network UK

Ingredients

• For the Roast Duck:
• 2.2kg whole duck
• 2 tbsp sea salt flakes
• 2 tbsp Chinese five-spice
• 2 star anise
• 1 tbsp Sichuan peppercorns
• A large pinch ground white pepper
• For the Plum Sauce:
• 400g plums
• 1 garlic clove, minced
• 2cm fresh ginger, grated
• 40ml red wine vinegar
• 1 tbsp brown sugar
• 1 tsp Chinese five-spice
• 1 tbsp soy sauce
• 80ml water
• To Serve:
• 1/2 cucumber, sliced into thin strips
• 6 spring onions, sliced into thin strips
• 12 shop-bought Chinese pancakes