Crispy duck parcels
Recipe review
Nicer than Chinese pancakes
5/5
Lovely idea - one of may favourite dishes, and healthier this way. 🥬🥬🥬
A healthy, Abel & Cole twist to the classic Chinese crispy duck pancakes.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 duck legs
- 1 red chilli, chopped
- 10 g fresh ginger, chopped or grated
- A splash of soy sauce
- 20 g drizzle of honey
- 100 g spring onions
- 1 300 g cucumber
- 8 large lettuce leaves
- 50 ml hoisin sauce
- Fresh coriander leaves (optional)
- Fresh lime (optional)
Mise en place
- Heat the oven to 160° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour]
Method
- Pop duck in a roasting dish. Add chilli, ginger, soy sauce and honey. Massage into duck.
- Roast for 45 mins. Then, crank the oven up to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour] to help crisp the skin; cook for 15 mins, till duck is crisp, golden and cooked through - test by piercing a fat part of the leg - if the juices run clear, it's done.
- Rest for 15 mins.
- Slice onions and cucumbers into wispy wands. Wash your lettuce leaves.
- Shred the cooled duck. Spoon some sauce over it. Fold through.
Serving suggestions
To eat: pile a mound of saucy duck onto a leaf. Top with cucumber and spring onion. Add extra sauce, coriander and lime, if you like.
Variations
Vegan option: Swap the duck for brown rice noodles. Toss warm, cooked noodles with a glug of hoisin sauce. Pile into leaves with garnishes, as above.
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Recipe source
Abel & Cole have kindly given Cookipedia permission to reproduce this recipe.
All of the ingredients in this recipe can be delivered to your door by Abel & Cole; weekly home deliveries of organic fruit and vegetable boxes, and much much more.
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https://www.cookipedia.co.uk/recipes_wiki/Crispy_duck_parcels