Ingredients: Some bits of duck leg and a really hot oven
Preparation: Cooking at home
Cost: Free, we were given the duck
My sister would be jealous, she loves this stuff. So does Mrs G. In fact other than vegetarians I don’t know of anyone else who doesn’t like crispy duck. It’s one of those super-meats like bacon that are universally adored by those with functioning taste buds and an omnivorous diet.
There is a quirky fact about meat that as you cook it it goes from juicy (good) to dry (bad) but then something miraculous happens. It crisps up and becomes amazing. If you see any menu items with crispy in the description you know its going to be tasty. This doesn’t happen in the herbivore world, crispy apples are great but celery (despite it’s crispness) is rank.
The key to good crispy duck is just having some, in reality there is nothing to cooking a piece of duck until all the moisture has been extracted like happiness from a dementor’s victim. This particular example of overcooked mallard is from our local innuendo Chinese take away.
Seriously from a place called Wanton Joes you can get a double happiness, bang bang chicken, triple roast and some Ho fun. And yes, I’ve tried them all. And no, they’re not what you think.
I’ve tried to make my own crispy duck, and had a good deal of success so I’d thought I’d share the recipe. What, the lunchtime review actually giving out food advice, I’ll have words.
Crispy Duck Recipe
So for this you will need:
- Some duck, no bones and pretty flat
- The bits you put inside like cucumber and spring onion
- A jar of plum sauce
- The rice pancakes from a store
- Remove any bones from the duck (better still get breast) and beat flatish.
- Prick the skin with a knife and pour boiling water over. Dry off with a paper towel.
- Place the chicken on a wire rack in an oven at about 220c (for gas mark or Fahrenheit use Google to convert like I have to do for foreign sites). Put something underneath the pan to catch the fat or your cooker is going to be a mess.
- Leave in the oven for about 40 minutes or till crispy.
- While this is cooking cut the cucumber and spring onion into those little strips. I’m not going to tell you how to do this because I don’t know how to properly and I can’t afford a lawsuit.
- Some recipes will now explain how to make the pancakes but I’ve tried this and it’s a right faff. Either find them at your local supermarket or just use some plain tortilla wraps.
- Once the duck is done (you’ll know when it is) use a fork to tear it into tiny pieces. In reality the duck will get stuck in the fork so you end up trying to use your hands and burn the end of your fingers. For a more regular finish just use scissors.
- Put everything on a plate and eat.