How to make crispy duck pancakes?
Discussion
There ya go.
http://www.videojug.com/film/how-to-make-chinese-p...
Easier to buy if you can, but good fun and very satisfying to make yourself.
http://www.videojug.com/film/how-to-make-chinese-p...
Easier to buy if you can, but good fun and very satisfying to make yourself.
shirt said:
tesco & asda both sell them, look on the meat aisle next to the poultry. really not worth the hassle making them yourself.
food of the gods though, omyomyom!
food of the gods though, omyomyom!
Although IME the duck needs to be cooked for probably twice as long as recommended to get it suitably crispy, but makes crispy duck & pancakes for less than half the price you'd pay at the take away
HappyGoLucky said:
elster said:
In France they sell tinned duck in fat. It is ideal for making crispy duck.
Which is simply superb.
Mmm Confit de Canard... tasty Which is simply superb.
Until I once went for dinner at the Mayors house and that's what his wife cooked. Was informed it is better than fresh, also a lot easier.
the ready made ones are paper thin and crap. same goes for the ones in the takeaways
you can make much better ones yourself
1. make some dough from white flour and hot water. I would use about 400ml water per cup of flour
2. cut pancakes with a cup or similar as a stencil, about 5cm diameter and 1/2 cm thick
3. stick together pairs of pancakes with eggwash. i would say 4 pairs is enough per person - this will give 8 pancakes
4. roll the pancakes to about 15cm diameter
5. heat pancakes pan on low gas (NO OIL) for 5 minutes, turning until brown on both sides (best to have 2 pans to save time)
6. as you cook then, set aside on a plate
7. separate/unpeel the pancakes, starting with the earliest cooked ones at the bottom of the pile
note - the pancakes come out a lot more substantial and larger than the shop ones. you will also end up with one brown side and one white side
basically means you can get a load more filling in each pancake, also they are freshly cooked, not heated in a micro
you can make much better ones yourself
1. make some dough from white flour and hot water. I would use about 400ml water per cup of flour
2. cut pancakes with a cup or similar as a stencil, about 5cm diameter and 1/2 cm thick
3. stick together pairs of pancakes with eggwash. i would say 4 pairs is enough per person - this will give 8 pancakes
4. roll the pancakes to about 15cm diameter
5. heat pancakes pan on low gas (NO OIL) for 5 minutes, turning until brown on both sides (best to have 2 pans to save time)
6. as you cook then, set aside on a plate
7. separate/unpeel the pancakes, starting with the earliest cooked ones at the bottom of the pile
note - the pancakes come out a lot more substantial and larger than the shop ones. you will also end up with one brown side and one white side
basically means you can get a load more filling in each pancake, also they are freshly cooked, not heated in a micro
parapaul said:
shirt said:
tesco & asda both sell them, look on the meat aisle next to the poultry. really not worth the hassle making them yourself.
food of the gods though, omyomyom!
food of the gods though, omyomyom!
Although IME the duck needs to be cooked for probably twice as long as recommended to get it suitably crispy, but makes crispy duck & pancakes for less than half the price you'd pay at the take away
Save your money and buy a whole gressingham duck and do it from scratch. You will get infinately more meat and satisfaction for your buck than the overpriced ready made crispy duck legs from supermarkets that are never that crispy and have a low meat content.
My tip is to absoluetly cover the duck in rock salt and chinese 5 spice, and cook for far longer than the instructions recommend ie leave it in until it actually is crispy. The inside will still be tender and succulent.
Another tip is to leave it to rest for 5 minutes out of it's juices, then brush off all the rock salt from the skin. The cooling and the salt totally draws out all the moisture from the skin and should leave it crispy enough to cut into slices and throw in with the tender meat.
I personally find the need to deep fry it or cover it in fat totally unnecessary. Especially given the just as tasty and much healthier results cooking a duck like you would a chicken offers.
Serve with finely sliced spring onions, cucumber and carrot (the crunch really works well). Jar of hoi sin and plum sauce on the side. And for my moneyshot, I use thin tortilla wraps instead of piddly little chinese wraps that stick together, split and offer 2 mouthfuls at best.
Nom nom nom
My tip is to absoluetly cover the duck in rock salt and chinese 5 spice, and cook for far longer than the instructions recommend ie leave it in until it actually is crispy. The inside will still be tender and succulent.
Another tip is to leave it to rest for 5 minutes out of it's juices, then brush off all the rock salt from the skin. The cooling and the salt totally draws out all the moisture from the skin and should leave it crispy enough to cut into slices and throw in with the tender meat.
I personally find the need to deep fry it or cover it in fat totally unnecessary. Especially given the just as tasty and much healthier results cooking a duck like you would a chicken offers.
Serve with finely sliced spring onions, cucumber and carrot (the crunch really works well). Jar of hoi sin and plum sauce on the side. And for my moneyshot, I use thin tortilla wraps instead of piddly little chinese wraps that stick together, split and offer 2 mouthfuls at best.
Nom nom nom
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff