Megan gonna help with your favorite?

Yes it is.

Now how's your boyfriend?

Right, I'm going that woke you up, didn't it?

So what do you love most about duck?

The dipping sauce, the dipping sauce?

Let's get the duck in the oven first, a little bit of salt in there please.

Then some pepper.

Thank you some spring onion, garlic and ginger.

Now, why do you think we put that in there?

It's seasoning and flavor.

How come you put them in whole like that and not smaller, it's going inside.

I'm not using it for sauce or anything so it's just gonna make it really nice.

What are they?

So what happens as the duck roast on the outside?

It creates this really nice perfume aroma inside, tuck that in there to get it spicy rub, all that chinese five spice over almost like you're massaging Good.

So make sure you get it walking even the little wings underneath her, just like I used to do to you in the bath.

I used to wash your little handy's.

I know those days are long gone.

I know, I know, I know it's your dad that is seriously spicy with the duck.

There's generally quite a lot of fat there.

So we're gonna put it on this little bench.

Okay.

And that goes there by slowly roasting it.

It's gonna get nice and crisp on the outside.

All that fat is gonna render inside the breast so therefore it's gonna get all nice and juicy right, ducks in 3.5 hours at 160 degrees Celsius.

Your favorite part you said was the dipping sauce?

Why is it your favorite part?

I think it really adds to the dark.

It makes it really tasty seen as it's your favorite that you can make it.

I'm gonna do nothing.

Okay, daddy's gonna put your feet up.

So first off the garlic, there's one good girl.

Watch your fingers.

Please always do good.

Nice.

Oh, you're fast.

Watch your fingers.

I am.

Watch your fingers slow slow down please.

14.

All right, that's enough.

Right little teaspoon of olive oil.

A few years time will be teaching how to drive as well as cook.

How exciting is that?

You know in a car scary.

Okay, garlic in crispy duck is traditionally served with hoisin sauce but my brood love the additional big bold punch of black beans, meghan and I add soy sauce and lastly for that classic chinese, sweet and sour element.

Brown rice vinegar and honey.

Are you happy with the flavor?

I'm really happy.

You can taste everything in there, dipping sauce done ducks in the oven.

How's the duck going?

Crispy and delicious, crispy.

It is, it's really crispy.

That's what happens when it slow cooks.

So 20 minutes for the duck to rest time to knock up a quick hoisin and cucumber salad to put in our crispy duck pancakes for the dressing combined hoisin sauce, rice wine vinegar, soy sauce, a dash of sesame oil and to give it that zingy asian punch some freshly grated root ginger for the salad trim and cut spring onions into very fine matchsticks, peel a whole cucumber into long thin ribbons and shredding a couple of baby gem lettuces season and toss this fresh crunchy salad in the sweet yummy hoisin dressing, a combination that never fails to get the kids eating their greens, duck, crispy dipping sauce, cucumber salad ready.

So if you take them and your dipping sauce, thank you.

I'll take the duck.

Don't drop it, promise.

Okay, it was amazing.

My ultimate big and bold dinner of crispy roast duck with pancakes with a hoisin dressed salad and some extra oomph from Megan's favorite black bean dipping sauce.

You need anyone Nice.

I think you need a bit more duck in there.