CRISPY PEKING DUCK PANCAKES | JAMIE OLIVER RECIPES
I love crispy duck pancakes, and this is a simple way to knock up the Chinese takeaway classic at home
Total Time 2 hours 5 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this Chinese restaurant in Sawbridgeworth where we all fell in love with Peking duck.
- There are hundreds of ways of cooking duck in Asian cultures – steamed, roasted, pumped up with bicycle pumps to remove the meat from the skin – but we're at home and so we can't do with all this mucking about. My way is simple and it works...
- Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200ºC/400ºF/gas 6 for a short while until it's really crispy.
- While this beautiful bird is cooking, you can make your plum sauce. Chuck 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning.
- As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.
- Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.
Nutrition Facts : Calories 152 calories, FatContent 7.5 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 18.6 g protein, CarbohydrateContent 2.0 g carbohydrate, SugarContent 1.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
ROAST DUCK | DUCK RECIPES | JAMIE OLIVER RECIPES
This is a massive Oliver family favourite – everyone loves building their own pancakes and roast duck is such a treat. I get my pancakes from a Chinese supermarket or online, but if you can’t find them, use iceberg lettuce leaves instead.
Total Time 2 hours 20 minutes
Yield 6
Number Of Ingredients 21
Steps:
- Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180oC/350oF/gas 4.
- Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water.
- Rub the duck all over with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice and a really good pinch of sea salt.
- Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat.
- Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.
- While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways, scratch a fork down the cucumber, and finely slice it with the chilli. Pick the herb leaves. Cut the lime into wedges.
- Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day.
- Now you’ve got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture – both ways are super-tasty, it’s purely personal preference.
- Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray.
- Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy.
- Pour into a blender and blitz until smooth, then taste and season to perfection.
- If you’re doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice.
- In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes.
- Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own. The crispy duck skin will be an absolute treat dotted on top!
Nutrition Facts : Calories 734 calories, FatContent 54.9 g fat, SaturatedFatContent 15.7 g saturated fat, ProteinContent 31 g protein, CarbohydrateContent 29.4 g carbohydrate, SugarContent 12.9 g sugar, SodiumContent 1.1 g salt, FiberContent 3.2 g fibre
More about "buy chinese pancakes for crispy duck recipes"
EASY DUCK RECIPES - OLIVEMAGAZINE
From olivemagazine.com
KEN HOM'S CLASSIC PEKING DUCK - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine Chinese
If the duck is frozen, thaw it thoroughly. Rinse the duck well and blot it completely dry with kitchen paper. Insert a meat hook near the neck.
Bring the water and vinegar to the boil in a large pot. Hold the duck by the hook over the pot and, using a large ladle, carefully pour this mixture over the outside of the duck several times, as if to bathe it, until all the skin is completely coated with the mixture. Reserve the mixture. Hang the duck in a cool, well-ventilated place to dry, or alternatively hang it in front of a cold fan for about 2-3 hours, or overnight. When the duck is dried, bring the reserved water-vinegar liquid to the boil, add the sugar (or honey) and soy sauce and again bathe the duck skin and leave to dry in front of fan for at least 2-3 hours more. Once the duck has dried, the surface of the skin will feel like parchment. Mix the salt, five-spice and peppercorns together and rub this mixture evenly inside the cavity of the duck.
Preheat the oven to 240°C/475°F/gas 9. Meanwhile, place the duck on a roasting rack in a roasting pan, breast side up. Pour 150ml (¼ pint) of water into the pan (this will prevent the fat from splattering). Roast for 15 minutes, then lower the oven temperature to 180°C/350°F/gas 4 and continue to roast for 1 hour and 10 minutes.
While the duck is roasting, make the spring onion brushes. Cut off and discard the green part of the spring onion then trim off the base. You should be left with a 7.5 cm (3in) white segment. Make a lengthways cut of about 2.5cm (1in) long at one end of the spring onion. Roll the spring onion 90° and cut again. Repeat this process at the other end. Soak the cut spring onions in iced water and they will curl into brushes. Pat them dry before use.
Remove the duck from the oven and let it sit for at least 10 minutes before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm platter. Serve at once with Chinese pancakes, spring onion brushes and a bowl of Hoisin sauce (or sweet bean sauce).
SCALLION PANCAKES RECIPE - BON APPéTIT
From bonappetit.com
Reviews 4.4
- Whisk vinegar, soy sauce, chili oil, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.
PINEAPPLE UPSIDE-DOWN PANCAKES RECIPE - FOOD NETW…
Reviews 4.2
Total Time 15 minutes
Category main-dish
- Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.
ROAST WILD DUCK | RECIPE | CUISINE FIEND
From cuisinefiend.com
Total Time 40 minutes
Cuisine british
- When the legs are ready (you might want to check with a digital probe, it should read 65 – 70C inserted in the thickest part of the leg), let them rest for a few minutes with the duck crown, then carve the breast or just cut each in half and serve with the legs and some cooking juices.
EASY DINNER PARTY IDEAS FOR MAINS - OLIVEMAGAZINE
From olivemagazine.com
ROAST WILD DUCK | RECIPE | CUISINE FIEND
From cuisinefiend.com
Total Time 40 minutes
Cuisine british
- When the legs are ready (you might want to check with a digital probe, it should read 65 – 70C inserted in the thickest part of the leg), let them rest for a few minutes with the duck crown, then carve the breast or just cut each in half and serve with the legs and some cooking juices.
EASY DINNER PARTY IDEAS FOR MAINS - OLIVEMAGAZINE
From olivemagazine.com
CRISPY DUCK | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
HOMEMADE WHOLE CRISPY AROMATIC DUCK RECIPE · GRESSIN…
From gressinghamduck.co.uk
CHINESE PANCAKE RECIPE DONE MANDARIN STYLE
From thespruceeats.com
PANCAKES RECIPES - BBC FOOD
From bbc.co.uk
TOP 25 CHINESE NEW YEAR RECIPES - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CHINESE SIDE DISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
PEKING DUCK RECIPE | ALLRECIPES
From allrecipes.com
PEKING DUCK RECIPE | ALLRECIPES
From allrecipes.com
THE BEST WAY TO ROAST A DUCK (HELLO, CRISPY SKIN!) - THE ...
From thehungrymouse.com
HOMEMADE DUCK SAUCE - SIMPLE SEASONAL
From simpleseasonal.com
RECIPES – KEVIN DUNDON ONLINE COOKERY COURSES
From kevindundon.com
THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
From vegweb.com
RECIPES | GEORGE FOREMAN GRILLS
From georgeforeman.co.uk
THE BEST FLUFFY PANCAKES ARE SO EASY TO MAKE - CAFE DELITES
From cafedelites.com
20 TRADITIONAL CHINESE FOOD DISHES YOU NEED TO TRY ...
From msn.com
DUCK DE MARIETTA (THE BEST SLOW ROAST DUCK) - OMNIVORE'S ...
From omnivorescookbook.com
THE BEST FLUFFY PANCAKES ARE SO EASY TO MAKE - CAFE DELITES
From cafedelites.com
20 TRADITIONAL CHINESE FOOD DISHES YOU NEED TO TRY ...
From msn.com
DUCK DE MARIETTA (THE BEST SLOW ROAST DUCK) - OMNIVORE'S ...
From omnivorescookbook.com
20 OF THE BEST STORE-BOUGHT DESSERTS FOR CHINESE NEW YEA…
From thekitchn.com
FOOD: RECIPES, COOKING TIPS, CELEBRITY CHEF ... - TODAY.COM
From today.com
INDULGENT DISHES EVERY MEAT EATER SHOULD TRY
From msn.com
WHICH FOODS PAIR BEST WITH MERLOT? - MATCHING FOOD & WINE
From matchingfoodandwine.com
RECIPES, DINNERS AND EASY MEAL IDEAS - FOOD NETWORK
From foodnetwork.com
CHRISTMAS: VEGETABLES RECIPES | DELIA ONLINE
From deliaonline.com
9 FINE WINE MATCHES FOR DUCK | MATCHING FOOD & WINE
From matchingfoodandwine.com
FOOD & DRINK - FOX NEWS
From foxnews.com
CHINESE COOKING TOOLS - THE WOKS OF LIFE
From thewoksoflife.com