Duck Fat Pancakes Recipes
CRISPY DUCK PANCAKES
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
Provided by Emma Freud
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- The duckHeat 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 sauceWhile 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 stick blender, blend until smooth.
- PancakesWhile 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 serveSpread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.
Nutrition Facts : Calories 402 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
DUCK FAT PANCAKES
Duck fat makes for a special treat; you can also use clarified butter or ghee, available at specialty foods stores.
Provided by Martin Picard
Yield Makes 16 pancakes
Number Of Ingredients 10
Steps:
- Whisk milk and eggs in a large bowl to blend. Whisk flour, cornstarch, baking powder, sugar, and salt in a medium bowl. Add dry ingredients to egg mixture; whisk just to blend. Cover and chill for up to 1 hour.
- Melt duck fat in a large skillet to a depth of 1/3" over medium heat. Using a 1/4-cup measure and working in batches, spoon batter into skillet. Cook until pancakes are slightly puffed and golden brown and bubbles form and begin to pop along edges, 1-2 minutes. Flip and cook until golden brown and cooked through, 1-2 minutes longer. Using a slotted spoon, transfer pancakes to a paper towel-lined plate.
- Transfer pancakes to plates. Drizzle generously with syrup.
PEKING DUCK WITH PANCAKES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h26m
Yield 6 servings
Number Of Ingredients 14
Steps:
- To make the pancakes: Mix the flour, lard, and hot water together and kneed it into dough. Roll it out making the pancakes about 2 millimeters thick, cut out the pancakes in circles 5-inches in diameter. Then slightly pan-fry both sides in a hot pan without oil.
- To make the Peking duck: Rinse and pluck the duck and then hang to dry for about 15 minutes. Put the salt, pepper, hoisin sauce, and five-spice powder inside the duck to marinate it. Then put the duck into the refrigerator for 4 to 6 hours.
- Hold the duck upright and pour the hot boiling water onto its body until it is puffed. Combine the corn syrup, maltose, and vinegar. Paint the duck with a thin layer of the corn syrup mixture. Hang the duck for 4 to 5 hours in a dry area while using a fan to help blow dry it. Preheat the oven to 450 degrees F oven and roast the duck for 40 minutes.
- Let meat rest for 15 minutes after cooking. Remove the skin and fat layer from the duck. Scrape the fat from the skin and cut the skin into thin strips. Cut the meat into thin slices. Paint a pancake with hoisin sauce. Put the skin and meat slices onto the hoisin, top with shredded carrots and scallion slices, and then roll the pancake up. Repeat with remaining ingredients.
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- Mix the salt, soy sauce, wine, and five spice powder in a small bowl and massage into the duck. Leave the duck breasts skin side up on a plate uncovered, and let sit in the refrigerator overnight to marinate and to let the skin dry out. (If you don't want to wait overnight, reduce the marinating time to 30 minutes).
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- Whisk milk and eggs in a large bowl to blend. Whisk flour, cornstarch, baking powder, sugar, and salt in a medium bowl. Add dry ingredients to egg mixture; whisk just to blend. Cover and chill for up to 1 hour.
- Melt duck fat in a large skillet to a depth of 1/3" over medium heat. Using a 1/4-cup measure and working in batches, spoon batter into skillet. Cook until pancakes are slightly puffed and golden brown and bubbles form and begin to pop along edges, 1–2 minutes. Flip and cook until golden brown and cooked through, 1–2 minutes longer. Using a slotted spoon, transfer pancakes to a paper towel-lined plate.
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- Preheat the oven to 180C / 350F and line a small baking tray with foil. Season the duck breasts well with salt and pepper on both sides and then place the fat side up on the tray. Drizzle the honey over the duck and then add the 5 spice. Roast for 25 – 30 minutes until golden brown. Baste once or twice with the honeyed fat during the roasting.
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