Crispy Peking Duck Pancakes
I love crispy duck pancakes, and this is a simple way to make this Chinese classic at home.
I love crispy duck pancakes, and this is a simple way to make this Chinese classic at home.
- Carbohydrate 5.98906834197376 g
- Cholesterol 152 mg
- Fat 78.8860433336742 g
- Fiber 1.87974999588062 g
- Protein 25.3984583375939 g
- Saturated Fat 26.468636666711 g
- Serving Size 1 1 Serving (309g)
- Sodium 3040.44400590776 mg
- Sugar 4.10931834609314 g
- Trans Fat 4.79028666682518 g
- Calories 837 calories
Step-by-step
- Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this Chinese restaurant in Sawbridgeworth where we all fell in love with Peking duck.
- There are hundreds of ways of cooking duck in Asian cultures – steamed, roasted, pumped up with bicycle pumps to remove the meat from the skin – but we're at home and so we can't do with all this mucking about. My way is simple and it works...
- Preheat the oven to 170°C/325°F/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200°C/400°F/gas 6 for a short while until it's really crispy.
- While this beautiful bird is cooking, you can make your plum sauce. Chuck 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning.
- As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.
- Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. 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.
My Love Affair with Peking Duck: A Simple Recipe for a Classic Dish
The aroma of crispy Peking duck, the glistening mahogany skin, the tender meat… oh, the memories! It all started years ago at a little Chinese restaurant in Sawbridgeworth. My family rarely ate out, but when we did, it was always a special occasion. And Peking duck at that restaurant was always the highlight of those special occasions. The rich, savory sauce, the perfectly cooked duck, the soft, warm pancakes – it was a culinary experience that left an indelible mark on my palate. I knew then and there I had to learn how to recreate this magic in my own kitchen.
Over the years, I've tried many recipes, some more complicated than others. But I've found the simplest approach often yields the best results. This recipe isn't some fancy, high-end version you might find in a Michelin-starred restaurant, it’s a home-cooked meal, approachable even for a busy weeknight. The crispy skin is the star of the show, achieving that perfect balance of crunch and richness. The meat falls off the bone, tender and juicy, ready to be nestled into those delicate pancakes.
The plum sauce adds a layer of complexity, its sweet and tart notes perfectly complementing the rich duck. I've learned to adjust the sweetness and spiciness to my liking over the years, sometimes adding a hint of orange zest for a brighter citrusy kick. The preparation may seem a little lengthy, but the result is utterly worth the effort. The satisfaction of creating something so delicious from simple ingredients is unmatched.
The beauty of this dish also lies in its versatility. It's a perfect centerpiece for a family gathering, impressing guests with a taste of authentic Chinese cuisine without the fuss of a complicated process. It can also be enjoyed as a comforting and flavorful weeknight dinner for the family. But it doesn’t just stop there; this dish is perfect for a casual get-together with friends, a romantic dinner for two, or even a solo indulgence! No matter the occasion, Peking duck always elevates the dining experience, transforming an ordinary meal into a true celebration of flavors.
Beyond the Recipe:
Making Peking duck is more than just following a recipe; it's about creating a sensory experience. It's about the anticipation as the duck roasts in the oven, the tantalizing aroma filling your kitchen. It's about the careful layering of flavors in the plum sauce, the precise balance of sweet and tart. It's about the joy of gathering around the table with loved ones, sharing this culinary masterpiece and the stories that accompany it.
This recipe represents more than just a meal to me; it represents family traditions, cherished memories, and the love of good food. It's a reminder that the most delicious meals are often the simplest ones, made with love and attention to detail. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey to the heart of China, all from the comfort of your own kitchen.
Ingredients to Remember: While the ingredient list is straightforward, the quality of your ingredients greatly affects the final outcome. Choosing a high-quality duck will make a significant difference in the taste and texture of your dish. The fresh ginger and orange zest add a depth of flavor that can't be replicated with substitutes. And don't underestimate the importance of good quality plum sauce; its balance of sweetness, tartness, and spice is crucial to the dish's overall success.
Tips for Success:
- Don't rush the cooking process. Allow ample time for the duck to roast properly, ensuring the skin becomes delightfully crispy and the meat is perfectly tender.
- Adjust the plum sauce to your liking. Feel free to experiment with the amount of sugar, soy sauce, and chili powder to achieve your desired level of sweetness and spice.
- Prepare the pancakes ahead of time. Steaming or microwaving them shortly before serving ensures they are warm and pliable when it comes time to assemble your delicious Peking duck wraps.
- Embrace the mess! Shredding the duck meat can be a little messy, but it’s a rewarding task that brings a sense of satisfaction.
So, there you have it – my recipe for a simple yet unforgettable Crispy Peking Duck. I hope you enjoy making it as much as I enjoy sharing it. Happy cooking!
