CRISPY DUCK PANCAKES RECIPE | BBC GOOD FOOD
Don't call the Chinese takeaway for crispy duck with pancakes – our recipe is so easy to make and it's healthier, too. Serve with a classic plum sauce
Provided by Emma Freud
Categories Dinner, Main course, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 11
Steps:
- The duck Heat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.
- Plum sauce While the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a stick blender, blend until smooth.
- Pancakes While the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.
- To serve Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.
Nutrition Facts : Calories 402 calories, FatContent 18 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 3 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.9 milligram of sodium
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
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- Preheat the oven to 170°C/325°F/gas 3. Finely grate the ginger.
- Rub the duck all over (inside and out) with the Chinese five-spice, a pinch of sea salt, 1 tablespoon of oil and the grated ginger. Halve the clementines and pop inside the cavity.
- Place the duck breast-side up in a large roasting tray and cook for 2 hours, turning the duck breast-side down halfway through.
- For the pancakes, heat 150ml water to 80°C (test with a kitchen thermometer, or measure out some freshly boiled kettle water and leave to cool for 4 minutes).
- In a large bowl, mix the flour and water with a good pinch of salt and then knead for 2 to 3 minutes, or until you have a smooth, elastic dough. Wrap in a damp cloth and rest for at least 30 minutes.
- Roll the dough into 2 sausages. Working with one sausage at a time, cut the dough into 15g nuggets – you should get about 30 altogether. Toss lightly in a little flour if they are sticking.
- Roll out each nugget into a 10cm round with a rolling pin, dusting with flour if they stick. Brush each pancake with a little sesame oil to prevent sticking, then arrange in stacks of 6 to 8.
- Roll out the stacks a little more to make uniform pancakes – use a 12cm plate or bowl as a cutter to help you measure and trim – re-roll any offcuts to make more pancakes. Place the stack into a bamboo steamer basket lined with greaseproof paper.
- Place a saucepan or wok over a high heat, then fill with 5cm of boiling water and pop the steamer basket on top. Reduce the heat to medium and steam for 5 minutes, or until cooked through.
- Remove the steamer from the heat and, working fast, carefully peel off each pancake and gently fold into quarters. Cover and set aside for reheating later. Repeat with the remaining dough.
- Wash and trim the carrots and spring onions, then finely slice into matchsticks, along with the cucumber. Finely chop the chilli and the radishes. Pick the mint and coriander leaves, trim the cress.
- When the duck is cooked, remove to a board and leave to rest for 10 minutes. Turn the oven up to 200°C/400°F/gas 6.
- Carefully pour away the fat from the roasting tray (save in a heatproof jam jar in the fridge with the rosemary for next-level roast potatoes), then fish out the clementines from the duck cavity and squeeze the juice into the tray.
- Place the tray on a low heat, pour in the hoisin sauce and leave to blip away for a few minutes, scraping up all the sticky bits from the bottom of the tray and adding a splash of water to loosen, if needed. Strain through a sieve into a clean bowl and leave to cool a little.
- Peel away the skin from the duck and place it on a roasting tray, return to the oven for 10 minutes to crisp up even more, then cut into strips. Meanwhile, shred the duck with two forks and pile up the meat on a platter.
- Reheat the pancakes in the steamer for 1 minute, then bring to the table with the shredded duck, crispy skin, hoisin sauce, salad and tuck in!
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