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List of ingredients for How to make crispy aromatic duck at home

* 800g frozen pre cooked aromatic crispy duck [9.50]
* 1 multi-pack 'pancakes for crispy duck' [ 102 pancakes, 17 packs (pre-packed in packs of 6) ]
* 1 cucumber
* 1 bunch spring onions
* 50g 'Sauce for Peking Duck'

* Place the duck (skin-side down) on a rack over a roasting tray or a perforated roasting tray over a roasting tray - this will allow for the fat to drain off whilst the duck cooks.
* Roast the duck for 45 minutes, turning once, carefully draining the roasting tray if it fills with fat, otherwise you'll have a very smoky kitchen
* You can steam the pancakes in a Chinese steamer over a wok or pan of boiling water for a few minutes - they only need to be warmed, not cooked. I find they often stick together warming them this way so I prefer to separate the pancakes, spread them out on a large plate and microwave them for a minute or two to warm them.
* Remove the duck from the oven, chop the skin into bite-sized pieces and then with two forks pulling against each other, shred the duck meat.
===To serve===
Spread a little of your favourite sauce on a pancake, cover with cucumber, spring onions & duck, roll the pancake up and eat with your fingers - delicious!


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