Dinner

Nigella Crispy Duck

Nigella Crispy Duck

This crispy duck recipe is easy to make and tastes just like the one from a Chinese restaurant. The duck is slow-cooked until the meat is tender and the skin is crispy. Serve it with hoisin sauce, fresh cucumber, and spring onions in soft pancakes for a delicious meal everyone will enjoy!

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Ingredients Needed:

  • 1 duck
  • ½ cucumber
  • 6 spring onions
  • 1 x 270 millilitres jar hoisin sauce
  • 4 – 6 shop-bought Chinese pancakes

How To Make Crispy Duck?

  1. Preheat the oven: Set the oven to 170°C.
  2. Prepare the duck: Trim off any extra fat from the duck’s cavity. Place it on a rack over a deep roasting tin.
  3. Slow cook the duck: Roast for 4 hours to make the skin crispy and the meat tender.
  4. Crisp up the skin: Increase the oven temperature to 220°C and roast for another 30 minutes. Or, for an easier option, keep roasting at a lower temperature for 5 ½ hours.
  5. Warm the pancakes: Heat them in a steamer or follow the packet instructions.
  6. Prepare the toppings: Cut the cucumber into matchsticks and slice the spring onions into thin strips.
  7. Shred the duck: Take the duck out of the oven, place it on a board, and use two forks to shred the meat.
  8. Assemble and serve: Set everything on the table—shredded duck, hoisin sauce, pancakes, cucumber, and spring onions—so everyone can make their crispy duck pancakes.
  9. Save the duck fat: Pour the leftover fat into a jar and keep it for frying potatoes.
Nigella Crispy Duck
Nigella Crispy Duck

Recipe Tips:

  • Pat the Duck Dry: Before roasting, use paper towels to dry the duck’s skin. This helps the skin become extra crispy when cooking.
  • Use a Rack for Roasting: Always place the duck on a rack over a deep roasting tin. This lets the fat drip away and keeps the skin crispy instead of greasy.
  • Shred While Warm: Let the duck rest for 5-10 minutes, then shred it while still warm. The meat will be easier to pull apart, and it won’t dry out.
  • Don’t Skip the Final Heat Blast: The last 30 minutes at high heat is what makes the skin extra crispy. If you skip this step, the duck won’t have that perfect crunch.
  • Save the Duck Fat: After cooking, pour the fat into a jar and keep it in the fridge. It’s great for frying potatoes and adds a rich flavor to other dishes.

How To Store & Reheat Leftovers?

  • Refrigerate: Let the crispy duck cool completely. Then, put it in a sealed container and keep it in the fridge for up to 3 days. Store the sauce, pancakes, and vegetables separately so they stay fresh.
  • Freeze: Put the shredded duck in a freezer-safe container and freeze for up to 2 months.
  • Reheat: Set the air fryer to 180°C. Spread the duck in a single layer and heat for 3-5 minutes until crispy and hot.

Nutrition Facts:

  • Calories: 400 kcal
  • Total Fat: 30g
  • Saturated Fat: 9g
  • Cholesterol: 85mg
  • Sodium: 600mg
  • Potassium: 250mg
  • Total Carbohydrate: 20g
  • Dietary Fiber: 1g
  • Sugars: 5g
  • Protein: 25g

Try More Nigella  Lawson Recipes:

Print Recipe

Nigella Crispy Duck

Author: Hamdi Saidani Cooking Method:Crispy Duck Cuisine:Chinese Courses:Dinner
Difficulty:BeginnerPrep time: 10 minutesCook time:4 hours 30 minutesRest time: minutesTotal time:4 hours 40 minutesServings:6 servingsCalories:400 kcal Best Season:Available

Description

This crispy duck recipe is easy to make and tastes just like the one from a Chinese restaurant. The duck is slow-cooked until the meat is tender and the skin is crispy. Serve it with hoisin sauce, fresh cucumber, and spring onions in soft pancakes for a delicious meal everyone will enjoy!

Ingredients

Instructions

  1. Preheat the oven: Set the oven to 170°C.
  2. Prepare the duck: Trim off any extra fat from the duck’s cavity. Place it on a rack over a deep roasting tin.
  3. Slow cook the duck: Roast for 4 hours to make the skin crispy and the meat tender.
  4. Crisp up the skin: Increase the oven temperature to 220°C and roast for another 30 minutes. Or, for an easier option, keep roasting at a lower temperature for 5 ½ hours.
  5. Warm the pancakes: Heat them in a steamer or follow the packet instructions.
  6. Prepare the toppings: Cut the cucumber into matchsticks and slice the spring onions into thin strips.
  7. Shred the duck: Take the duck out of the oven, place it on a board, and use two forks to shred the meat.
  8. Assemble and serve: Set everything on the table—shredded duck, hoisin sauce, pancakes, cucumber, and spring onions—so everyone can make their crispy duck pancakes.
  9. Save the duck fat: Pour the leftover fat into a jar and keep it for frying potatoes.

Notes

  • Pat the Duck Dry: Before roasting, use paper towels to dry the duck’s skin. This helps the skin become extra crispy when cooking.
  • Use a Rack for Roasting: Always place the duck on a rack over a deep roasting tin. This lets the fat drip away and keeps the skin crispy instead of greasy.
  • Shred While Warm: Let the duck rest for 5-10 minutes, then shred it while still warm. The meat will be easier to pull apart, and it won’t dry out.
  • Don’t Skip the Final Heat Blast: The last 30 minutes at high heat is what makes the skin extra crispy. If you skip this step, the duck won’t have that perfect crunch.
  • Save the Duck Fat: After cooking, pour the fat into a jar and keep it in the fridge. It’s great for frying potatoes and adds a rich flavor to other dishes.

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