How to make easy crispy duck – recipe

23 Jul
 Easy crispy duck, from Homemade Takeaways by Rob Allison. Photograph: Kris Kirkham

Easy crispy duck, from Homemade Takeaways by Rob Allison. Photograph: Kris Kirkham

This recipe, from Homemade Takeaways by Rob Allison, is a cheat’s version of a dish that is incredibly quick and easy to make. The most important part of this recipe is cooking the duck breast from cold, which helps render the fat (melt and release it from the breast), creating a lovely crisp skin.

(serves 2)

2 duck breasts, patted dry

1 tsp five spice powder

2 tsp fine salt

1 tbsp sunflower or vegetable oil

½ cucumber, deseeded and chopped into batons

5 spring onions, trimmed and finely sliced

hoisin sauce, to serve

Chinese pancakes, to serve

Put the duck breasts skin-side down into a dry frying pan over a medium-high heat. As the pan heats, the fat will begin to melt and collect – tip out the excess fat as it forms. Leave the breasts to cook for 8–10 minutes, by which time they should be deeply golden and crisp, so flip them over. If the skin is not crisp, continue cooking until it is.

When you are happy with the duck breasts, remove them from the pan and carefully wipe the pan clean with some kitchen paper. Mix the five spice powder and salt and use to season the duck breasts all over.

Heat the oil in the frying pan over a medium-high heat, then return the duck to the pan, flesh-side down. Fry the breasts for a further 4 minutes, before flipping them on to the skin side again and cooking for another 2 minutes. Remove the breasts from the pan, and leave to rest for at least 4 minutes.

While the duck is resting, set out all the garnishes – cucumber, spring onion and hoisin sauce – and warm your pancakes. I find the best way to do this is in the microwave, but if you don’t have one you can gently steam them wrapped in baking parchment and then in tin foil. When ready to serve, cut the duck breasts into thin slices, and serve to your nearest and dearest.

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