Chinese crispy duck

I didn’t cook last night. I bought a ready-prepared and part-cooked crispy duck from a Chinese supermarket and all I had to do was bung it in a hot oven and steam some pancakes. Oh, and shred some cucumber and spring onions.

The sauces we had were Hoisin, rice wine vinegar and sesame oil, dark soy and chilli, ginger and garlic.

It was lush and there were leftovers too, so I may have duck and noodles for lunch today or tomorrow.

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