Rob Beckett's crispy duck with pancakes | Jamie Oliver recipes (2024)

FAQs

What are the pancakes for crispy duck made of? ›

Serve with cucumber and spring onions! Hoisin and Soy Roasted Duck Platter A great sharing meal which goes well with Chinese pancakes, similar to Peking duck.

One secret to crisp skin and golden colour is making sure the duck is nice and dry. Pat all over with a paper towel to remove excess moisture. Score the skin if you like. It can help the fat render and it looks attractive, but it's optional.

Take out a packet of the pancake wraps. There are two ways to cook the wraps, microwave for 20 seconds or if you have a steamer remove from the packet, put in a bamboo steamer and steam for 5-6 minutes. Pour a generous amount of Peking duck sauce in a serving bowl.

Whereas hoisin sauce is decidedly savory and tangy, causing some to liken it to a "Chinese barbecue sauce," plum sauce is sweeter, fruitier, and sometimes even described as "jammy" (via Curious Cuisinere). Hoisin is a staple of southern Chinese cuisine (via Omnivore's Cookbook).

Serve duck alongside cucumber matchsticks, carrot matchsticks, thinly sliced scallions, Boiled Water Pancakes, and additional hoisin sauce.

Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.

I do not cook a duck or goose without first soaking it overnight in brine. Those of us who have discovered how much better the Thanksgiving turkey tastes after a brine bath for 24 hours know that the bird will not only cook a little faster but it will also be more moist and flavorful than an unbrined bird.

Cover and roast in oven for 2 hours. Remove the aluminium foil and continue cooking uncover for 30 to 40 minutes to make the skin crispy and brown. When the duck is fully cooked the internal temperature at the junction of the leg and thigh should be 82°C (180°F) and thighs should come apart easily.

Peking-style Crispy Duck with pancakes is always popular or to sate those with a larger appetite you could serve the duck in bao buns instead (Ocado sell bao buns), with the shredded vegetables and plum sauce, as bao buns are a little more filling than pancakes.

Do you flip duck when cooking? ›

Set duck on a rack in a sink or over a towel to catch drips. Spoon off excess fat from pan; strain, and reserve 1/4 cup if making roasted vegetables. Tilt duck to drain, pouring juices from cavity into roasting pan. To ensure even browning, turn duck twice during roasting.

Using a fork, prick the skin all over without piercing the meat; season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven; roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more.

Duck skin is best enjoyed hot and crisp to the bite. The meat is then served with steamed pancakes (simplified Chinese: 春饼; traditional Chinese: 春餅; pinyin: chūn bǐng) and an assortment of vegetable dishes, typically julienned cucumber and spring onion.