STEAMER OVEN RECIPES RECIPES

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ROAST DUCK | DUCK RECIPES | JAMIE OLIVER RECIPES



Roast duck | Duck recipes | Jamie Oliver recipes image

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

1x 2 kg whole duck, giblets reserved
1 red onion
olive oil
Chinese five-spice powder
1 clementine
4 spring onions
4 small carrots
½ a cucumber
1 fresh red chilli
1 mixed bunch of fresh mint and coriander (30g)
1 lime
18 Chinese pancakes
2 cloves of garlic
5 cm piece of ginger
200 g frozen cranberries
2 tablespoons low-salt soy sauce
2 tablespoons rice wine vinegar
2 tablespoons runny honey
2 clementines

Steps:

    1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180oC/350oF/gas 4.
    2. Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water.
    3. Rub the duck all over with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice and a really good pinch of sea salt.
    4. 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.
    5. Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.
    6. 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.
    7. 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.
    8. 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.
    9. 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.
    10. 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.
    11. Pour into a blender and blitz until smooth, then taste and season to perfection.
    12. 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.
    13. In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes.
    14. 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

OVEN-ROASTED CARROTS RECIPE: HOW TO MAKE IT



Oven-Roasted Carrots Recipe: How to Make It image

My seven children and 15 grandchildren really look forward to these oven-roasted carrots. As a cook at our local school, I serve two generations of my family, plus relatives and friends from all over our area. —Marlene Schott, Devine, Texas

Provided by Taste of Home

Categories     Side Dishes

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 9

2 pounds baby carrots
4 small onions, quartered
6 garlic cloves, peeled
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 to 2 teaspoons dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh thyme, optional

Steps:

  • Preheat oven to 450°. Place the carrots, onions and garlic in two greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat., Cover and bake 20 minutes; stir. Bake, uncovered, 10 minutes; stir again. Bake until carrots are crisp-tender, 10 minutes longer. If desired, sprinkle with thyme.

Nutrition Facts : Calories 88 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 229mg sodium, CarbohydrateContent 15g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 2 vegetable

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OVEN-ROASTED CARROTS RECIPE: HOW TO MAKE IT - TASTE OF HOME
My seven children and 15 grandchildren really look forward to these oven-roasted carrots. As a cook at our local school, I serve two generations of my family, plus relatives and friends from all over our area. —Marlene Schott, Devine, Texas
From tasteofhome.com
Reviews 4.9
Total Time 50 minutes
Category Side Dishes
Calories 88 calories per serving
  • Preheat oven to 450°. Place the carrots, onions and garlic in two greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat., Cover and bake 20 minutes; stir. Bake, uncovered, 10 minutes; stir again. Bake until carrots are crisp-tender, 10 minutes longer. If desired, sprinkle with thyme.
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