crispy duck

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

Crispy duck pancakes

½ cucumber,cut into thin matchsticks

spring onions,shredded

tbsp honey

tsp Chinese five-spice powder

duck breasts(about 170 grams each)

plums,halved and stoned

agave syrup

soy sauce

½ tsp Chinese five-spice powder

plain flour

rapeseed oil,for brushing

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 <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">stick blender</a>, 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.

Make these holidays extra special by serving up Crispy Whole Roast Duck! This method ensures crispy skin with finger-licking glaze and super moist meat inside!

Crispy Whole Roast Duck

duck

tbsp salt

garlic loves

shallots

lemon

apple (quartered)

prunes

honey

tbsp molasses

tbsp orange juice

tbsp black pepper

garlic powder

garlic

herbs (sage, rosemary, tarragon), pomegranate, figs, grapes

Completely defrost the duck in the refrigerator for 1-2 days, if using frozen. Once defrosted, rinse and pat dry. For best results, let the duck sit uncovered in the refrigerator overnight. This will help to dry and crisp the skin.

Use a sharp knife to score the skin on the duck&#039;s breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. Cut off excess fat and poke the bird all over with a knife. Only prick the skin, don&#039;t hit the meat.

Season the duck all over with salt, including the cavity. Stuff the cavity with garlic, shallots, lemon, apple and prunes. Use 2-3 toothpicks to sew the skin around the cavity opening tightly together, to keep the inside moist during roasting. Cross the legs and tie them together with a cooking twine. Fold the wings under the duck.

Place the bird on the roasting pan and cook at 300 F for 1 hour, breast side up. After 1 hour,  remove the bird and prick the skin all over again. Flip the duck breast side down and roast for another hour. Continue doing this process of poking and flipping the bird every hour for 3 hours.

Prepare the glaze by combining the glaze ingredients in a medium pan. Simmer until thickens, about 10 minutes. Remove from heat and set aside.

After 3 hours, remove the duck from the oven, poke once more, turn up heat to 400 F and blast for 15 minutes, breast side up. Then brush with glaze and finish for another 5-7 minutes.

Rest. Carve. Enjoy!

This succulent duck dish is about big flavor and texture, but minimum work. Plus, it’s on the table in only 20 minutes, making it a perfect midweek dinner for two.

Jamie Oliver's Quick Crispy Duck

duck breast

sage

purple broccolini

juicy orange

cannellini beans cannellini beans

Score the duck skin, rub all over with sea salt and black pepper, then place the fillets skin-side down in a cold non-stick frying pan and turn the heat on to medium. Cook for 8 minutes without moving the duck, until the fat is well rendered and the skin is golden and crisp. Turn the duck over and cook for a further 4 minutes, basting with the fat.

Meanwhile, pick the sage leaves. Trim the broccolini stalks, halving the stems lengthways. Top and tail the orange, trim off the skin and slice into rounds or segments, and toss with 1 teaspoon of red wine vinegar and a small pinch of salt and pepper.

When the time’s up, remove the duck to a plate to rest, leaving the pan on the heat. Add the sage leaves for 1 minute, or until crispy, jiggling the pan occasionally and transferring them to the duck plate as you go.

Cook the broccolini in the pan for 4 minutes, or until lightly charred. Pour in the beans (juices and all), then cover and cook for 3 minutes. Season to perfection, divide between plates and drizzle over any resting juices. Slice the duck and arrange on top, and scatter over the crispy sage and orange.

Top 3 crispy duck recipes from across the web

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Crispy duck pancakes

Crispy Whole Roast Duck

Jamie Oliver's Quick Crispy Duck

Top 3 crispy duck recipes from across the web

The most viewed crispy duck recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy duck pancakes

Crispy Whole Roast Duck

Jamie Oliver's Quick Crispy Duck

The most viewed crispy duck recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine