← Back to Search Results
roasting, steaming Chinese
Crispy Duck

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I’ve always thought one of the best ways to eat duck was as the Chinese do, but I had never thought it would be so easy to cook. I say “cook.” I do nothing except cut some fat off the duck and sit it on a rack in a pan and put it in the oven for hours on end. Then I take it out, set to with some forks, and put some store-bought Chinese pancakes on to steam. I chop and slice cucumber and scallions and open a jar of hoisin sauce. Actually, come to think of it, I nearly always ask someone else to open it for me. This could hardly be easier. What’s more, children seem to adore it, which makes it a really lovely family Saturday dinner. It’s easy to add another duck if there are even more of you eating.

Yield: Serves 4–6

Ingredients

  • 1 duck
  • 4–6 store-bought Chinese pancakes
  • 10 oz jar hoisin sauce
  • ½ cucumber
  • 6 scallions

Directions

Preheat the oven to 325°F.

Cut off the flap of fat that hangs over the duck’s cavity. Sit the trimmed duck on a rack or slotted tray over a deep roasting pan and roast for 4 hours.

Turn the oven up to 450°F and give a final 30 minutes of intense heat. Or, if it’s easier, just leave the duck in the low oven for 5½ hours. The choice is yours.

Sit the pancakes on the top part of a steamer to cook or simply follow instructions on the package. Pour the sauce in a bowl with a spoon.

Cut the cucumber into matchsticks (like you get in a Chinese restaurant).

Cut the scallions lengthways into short strips (again, like they do in Chinese restaurants).

Carefully take the roasting pan out of the oven and transfer the duck onto a board. When you can handle it comfortably, shred it and set it on the table with the sauce, cucumber, scallion shreds, and pancakes. Wrap the duck meat, topped with the sauce, cucumbers, and scallion, in the pancakes. When the duck fat has cooled a little, pour it into a bowl or jar. It makes great fried potatoes.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and includes 6 Chinese Pancakes.

1059kcal (53%)
1081mg (45%)
38g
3g
87g (134%)
0g
29g (144%)
41g
12g
162mg (54%)
14g
29g
56mg
622mg
114mcg RAE (4%)
10mg (16%)
92mg (9%)
7mg (38%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
living-raw-food Living Raw Food
by Sarma Melngailis
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-sweet-life The Sweet Life
by Kate Zuckerman
lucid-food Lucid Food
by Louisa Shafia
spice Spice
by Ana Sortun
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
new-american-table New American Table
by Marcus Samuelsson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?