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

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Rob Beckett's crispy duck with pancakes | Jamie Oliver recipes? ›

Product information. The perfect starter to accompany Chinese dishes, this slow-roasted British duck is marinated in hoisin sauce and comes with 12 pancakes, fresh cucumber and whole spring onions.

Product information. The perfect starter to accompany Chinese dishes, this slow-roasted British duck is marinated in hoisin sauce and comes with 12 pancakes, fresh cucumber and whole spring onions.

In a steamer: Steam for 3 minutes if chilled or 6 minutes if frozen. In an oven: Defrost first if frozen. Sprinkle a little water between each pancake. Then wrap them in aluminium foil.

Crispy aromatic duck

The meat has less fat and is drier and crispier compared to that of Peking duck.

Simply heat the pancakes either quickly in the microwave, in a steamer basket or lightly pan-fry them. I cover mine in cloth once heated so they stay warm when eating. Grab a pancake, a drizzle of hoisin, a slice or two of duck and some cucumber/onion. Roll, eat and repeat!

One Peking duck weighs about 2.2 kilograms, subtracting the weight of the bones. In the end, you are left with about 1.1 kilograms of meat and skin, which should be enough for two people.

This Peking-inspired tender fried duck with crispy skin and soy and honey glaze is an excellent midweek meal recipe and can be from the chopping board to the plate within 25 minutes. Serve with rice and add cucumber and spring onion for a refreshing crunch.

Duck is lean like chicken.

And a 3-ounce boneless, skinless duck breast is leaner than a 3-ounce portion of boneless, skinless chicken breast. Want to enjoy duck's crispy skin but also keep your nutrition on point? By properly cooking duck and scoring the skin, you can eliminate 70% of the fat.

Is hoisin sauce the same as Peking duck sauce? ›

They are two different kinds of sauces. Hoisin contains soya sauce, while duck sauce includes a mix of fruits. However, they both taste sweet, and you can use them to substitute for each other. Hoisin sauce is a bit saltier than duck sauce but equally delicious.

Despite its name, the sauce is not prepared using duck meat; rather it is named as such because it is a common accompaniment to Chinese-style duck dishes. Wonton strips served with duck sauce and hot mustard at an American Chinese restaurant.

I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.

I just ate it cold, it was delicious thanks! I had 6 or 7 pancakes.

The sauce. Another quintessential accompaniment for Peking duck is Tian Mian Jiang/甜面酱 known as sweet bean sauce, sweet flour sauce, or sweet wheat sauce in English. It's a classic condiment used in Northern Chinese cooking and particularly popular in Beijing cuisine.

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.

To eat Peking Duck Pancakes, start by spreading a thin layer of hoisin sauce on a pancake. Then add some slices of crispy duck skin and meat, along with some scallions. Roll the pancake up and enjoy!

To properly enjoy Peking duck, first dip the duck skin in a little sugar. Wipe sauce over the pancake, then add the duck and condiments like sliced scallions, cucumbers, and melon, and finally, roll up the pancake and enjoy, like a spring roll.

The classic way to enjoy it is to simply warm it, either skin-side down in a pan with duck fat, or put it under the broiler for a few minutes until the meat is heated through and the skin is super crispy. Confit will add a dimension to just about any dish, but here are a few ideas for enjoying duck leg confit.