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

FAQs

What sides to serve with duck pancakes? ›

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. Duck Panang Curry Get creative with those leftovers from your Sunday roast with this aromatic red Thai curry.

His tricks involve a simple salt and pepper seasoning. It's important to start the duck breast cold so the breast releases its own fat in the pan. It's then seared on a high heat and finished in the oven. Ramsay also shows you a nice trick for confirming the duck is cooked.

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

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.

Crispy aromatic duck

The meat has less fat and is drier and crispier compared to that of Peking duck. In Germany, some Asian fusion restaurants also serve crispy aromatic duck (Knusprige Ente), sometimes also labeled as Peking duck (Peking-Ente, also Pekingente).

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.

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.

Should I sear a duck before roasting? ›

The journey towards perfectly roasted or baked duck breast entails commencing with a searing process. This initial step sets the foundation for achieving the ideal oven-roasted duck breast—a tantalizingly golden and crisp exterior juxtaposed with a succulent, flavorful interior.

Roast on a rack.

For especially fatty duck, you'll benefit from starting the cooking process with the breast side down for the first 40 minutes or so, before flipping it breast side up for the rest of the roast, to ensure even browning and fat rendering all around.

Season well, then set aside to bring the meat to room temperature. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. This will melt the fat and help the skin to crisp up without burning. Fry the breasts, letting the fat melt out and the skin crisp up.

Serving & Storing Cantonese Roast Duck

This duck is so tasty, there are really no condiments needed. Just a big bowl of jasmine rice and a side of leafy green vegetables! This is ideal for serving 4 people if you are just cooking the duck, rice, and vegetables.