ROAST DUCK PANCAKES RECIPES
CHINESE ROAST DUCK WITH PANCAKES RECIPE | BBC GOOD FOOD
Set out all the elements of this classic Chinese recipe on the table and let your guests help themselves
Provided by Lulu Grimes
Categories Dinner, Main course
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 140C/120C fan/gas 1. Loosen the skin on the duck by wriggling first your fingers, then your hand between it and the flesh until it pulls away – be careful not to break the skin. Trim off any excess fat from cavity and skin around the neck. Rub the skin all over with the five-spice plus a good sprinkling of salt. Put the duck in a roasting tin and push the star anise, orange peel and orange halves inside. Spoon the vinegar, rice wine and stock into the cavity, don’t worry if it spills out again. Cover the roasting tin with a tent of foil and cook for 2 hrs.
- Turn oven up to 240C/220C fan/gas 7. Take foil off, pour off any juices (keep for the noodles, see 'Goes well with') and return duck to the oven for 30-40 mins or until the skin is browned and crisp.
- Once cooked let it rest for 10 mins. Slice off the breasts and shred meat and skin. Pile onto a plate, keeping meat and skin separate. Keep warm in a low oven, covering meat with foil to stop it drying out but skin uncovered to crisp it further. (Remove the rest of the meat in chunks for the noodles - see 'Goes well with'.)
- Heat the pancakes and serve the duck with accompaniments.
Nutrition Facts : Calories 705 calories, FatContent 46 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 30 grams protein, SodiumContent 1.08 milligram of sodium
CRISPY ROAST DUCK WITH PANCAKES & DIPPING SAUCE RECIPE ...
This is absolutely my favourite kind of food for a simple, help-yourself supper. Simply pull the duck apart with a fork, heat the pancakes in the microwave and leave everyone to tuck in.
Provided by Gordon Ramsay
Categories Duck
Total Time 4 hours 45 minutes
Prep Time 45 minutes
Cook Time 04 hours 00 minutes
Yield 4
Number Of Ingredients 13
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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
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 402 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 402 calories per serving
- To serve Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.
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ROB BECKETT'S CRISPY DUCK WITH PANCAKES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 496 calories per serving
Total Time 3 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 496 calories per serving
- 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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SIMPLE ROAST DUCK RECIPE | MARTHA STEWART
This roast duck recipe, courtesy of Emeril Lagasse, is part of his Duck and Pumpkin Risotto with Spicy Roasted Pumpkin Seeds, which is a delicious dinner to serve your family.
From marthastewart.com
Reviews 4.0
Category Dinner Recipes
From marthastewart.com
Reviews 4.0
Category Dinner Recipes
- Reserve any duck fat from roasting pan. Store in an airtight container, refrigerated, up to 2 weeks. Remove skin from duck and discard. Remove meat from bones; discard bones. Shred meat and serve or store in an airtight container, refrigerated, up to 3 days.
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ROASTED DUCK RECIPE | ALLRECIPES
I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.
From allrecipes.com
Reviews 4.6
Total Time 2 hours 10 minutes
Category Meat and Poultry, Game Meats, Duck
Calories 624.9 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 2 hours 10 minutes
Category Meat and Poultry, Game Meats, Duck
Calories 624.9 calories per serving
- Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
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ROAST DUCK PANCAKES RECIPE | WOOLWORTHS
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ROAST DUCK WITH PANCAKES - SIMBOOKER RECIPES>COOK ...
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RECIPES FOR LEFTOVER ROASTED DUCK
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