I LOVE duck pancakes from a Chinese restaurant and can never stop myself from ordering them, but I’ve always thought they can’t be that hard to make at home, right? Well I can say for definite that my peking pheasant recipe tastes just like the real thing (If not better!)

Serves 2

Ingredients

For the pheasant:

• 1 whole pheasant (Obviously you can make this recipe using duck in the classic way, or even chicken if you prefer – just adjust the cooking times to suit your bird)
• 1 teaspoon Chinese 5 spice
• Olive oil
• 3 cloves of garlic
• Thumb sized piece of fresh ginger, grated
• 1 star anise

For the sauce:

• 1 tablespoon cornflour
• 1 tablespoon cold water
• 6 tablespoons Flying Goose Hoisin sauce
• 2 tablespoons sesame oil
• 6 tablespoons caster sugar
• 1 tablespoon dark soy sauce

To serve:

• Small bunch of spring onions, sliced into strips
• 1/4 cucumber, sliced into strips
• 1 pack of Chinese pancakes

Pre heat your oven to 200 degrees (180 degrees if you have a fan oven)

Drizzle a tablespoon of olive oil over the outside of the pheasant and sprinkle with the five spice, then massage both into the meat. Give the garlic a quick bash and chuck it inside the pheasant, along with the grated ginger and the star anise

Place the pheasant onto a roasting tray, making sure it’s raised off the bottom of the tray (If your tray doesn’t have a built in rack, use a couple of halved onions to lift it up) Pour about 1 centimetre of boiling water into the bottom of the tray, tightly cover with foil and roast for about 40 mins

Whilst the meat is cooking, finely slice the cucumber & spring onion into strips and place in bowls for serving

You’ll then need to make your peking sauce. Mix 1 tablespoon of cornflour with 1 tablespoon of cold water until it forms a paste, then set aside. In a small saucepan over a low heat, add the sesame oil, Flying Goose Hoisin sauce, caster sugar & soy sauce and cook until just bubbling. Add in the cornflour mixture & stir well until the sauce has thickened. Remove from the heat & set aside to cool

When cooked, remove the pheasant from the oven and use two forks to shred the meat from the bones. Heat 1 tablespoon sesame oil in a frying pan and add the shredded pheasant along with half of your peking sauce, stir until completely coated & heated through

Warm your pancakes according to the pack instructions and serve alongside the pheasant, cucumber, and the rest of the peking sauce for drizzling over your pancakes!