Crispy Duck Pancakes Recipes
CRISPY DUCK PANCAKES
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
Time 40m
Number Of Ingredients 11
Steps:
- The duckHeat 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 sauceWhile 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.
- PancakesWhile 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 serveSpread 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, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
HOMEMADE CHINESE-STYLE CRISPY DUCK IN A PANCAKE RECIPE BY TASTY
Here's what you need: duck legs, boiling water, soft brown sugar, rice vinegar, spring onion, ginger, salt, five spice, soft brown sugar, chinese pancakes, hoisin sauce, spring onions, cucumber
Provided by Evelyn Liu
Categories Dinner
Yield 12 servings
Number Of Ingredients 13
Steps:
- Lightly score into the skin of the duck legs.
- In boiling hot water, add vinegar and sugar. Stir.
- Submerge the duck legs in the glaze mix for 20 seconds.
- Preheat the oven to 160°C (320°F).
- Pad dry the duck legs with kitchen roll.
- Mix well all the marinade ingredients.
- Give the duck legs a good rub in the marinade.
- On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
- Roast the duck legs for 30 minutes on 160°C (320°F).
- Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.
- Rest the duck legs for 10 minutes, then shred them with two forks.
- Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
- Enjoy!
Nutrition Facts : Calories 285 calories, Carbohydrate 41 grams, Fat 6 grams, Fiber 1 gram, Protein 14 grams, Sugar 16 grams
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- 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).
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- Cut off and discard the flap of fat that hangs over the entrance to the duck’s body cavity. Pat the inside of the cavity with kitchen paper, then season with salt and pepper.
- Place the duck on a rack set over a roasting tin and roast for 160°C/Gas 3 for 1 hour then turn the oven down to 140°C/Gas 1 and cook for a further 2½–3 hours, until the flesh is really tender and the skin crisp.
- Meanwhile, make the dipping sauce. Place a small saucepan over a medium heat and add a dash of oil. When hot, fry the garlic until tender but not colouring.
- Once the duck is cooked, transfer to a plate, cover loosely with foil and set aside to rest for 15 minutes.
- When the duck has rested, heat the pancakes according to the packet instructions. Meanwhile, flake the meat off the duck by pulling it apart with two forks.
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