Easy Homemade Crispy Duck & Pancakes | Perfect for Chinese New Year!

This Crispy Duck with homemade spicy plum sauce is so easy to cook, and so tasty, you'll wonder why you don't cook duck more often!
Full printable recipe here: www.kitchensanctuary.com/easy...
Ingredients:
Crispy Duck:
1 duck approx. 2.4kg in weight. Innards removed.
1/2 tsp salt
1/2 tsp freshly ground black pepper
Spicy plum Sauce:
1 tbsp vegetable oil
1 red onion peeled and chopped
1 thumb-sized piece of ginger peeled and chopped finely
4 cloves garlic peeled and chopped/crushed
600 g ripe plums de-stoned and cut into small (1 cm pieces) - no need to take the skin off
6 tbsp dark soy sauce
4 tbsp honey
1 tbsp Chinese rice vinegar (if you don't have any you can use white wine vinegar)
4 tbsp Sriracha
#recipe #fakeaway #betterthantakeout

[@Kammitoes]

I love Duck and I haven't had it for ages. Definitely going on the shopping list for Saturday dinner. And it looks so delicious I might have to beat the family off long enough for it to cook the 3 hours. I might have to make it a surprise! Thanks for the recipe and tutorial. Excellent!

[@Kitchensanctuary]

Thanks Annette, glad you like the video. Sounds like you're family is the same as mine 😂 Let us know how you get on if you do give it a try.

[@LondonPride25]

Thanks for this. Tried your Toad in the Hole recipe and it was great. Going to try this one over the Christmas holidays. Looks amazing!

[@ommk9650]

you should really pour boiling water over the duck or submerge it in boiling water right at the start of cooking. It will cause the skin to really tighten around the bird and make it extra crispy.

[@aishak1199]

Do you put seasoning on after pouring the water on it?

[@ommk9650]

@@aishak1199 yes you can do. Just make sure that you've dried the bird well after pouring the scalding water over it. Perhaps a salt rub too.

[@simonpeterhutchinson]

Gonna try that

[@Ad_du_73]

What temperature do you have to set the oven on?

[@thelolguy007]

Looks amazing 😋

[@AsbjrnEliassen]

Great recipe. Loved the sauce, even though it got slightly hot for some in the family. Quite easy to make and lots of possibilities to mix in vegetables everyone like. We'll definately make this more times.

[@cookingwithgemma5254]

I didn’t realise how easy it was to make crispy duck, definitely will give this a go 👌🏽

[@smsheard]

Its because this isnt how you make it. LOL.

[@brandiwharton]

I am going to have to try this. I love duck, and this recipe looks absolutely amazing!

[@Kitchensanctuary]

Thanks Brandi, glad you like the video. Let us know how you get on if you do give it s try.

[@MarkiiiRust]

Sara-cha!

[@sivertmikalsen6734]

Is the oven in fan mode or element mode?

[@twilly3860]

one's an oven the other's a grill

[@neimarlija81]

We're doing this today instead of a takeaway. Fingers crossed it turns out ok 😬

[@isyt1]

That looks superb! I’ve only ever had that from the takeaway with hoisin sauce. Is plum sauce similar?

[@oliverhutchings7632]

I love duck

[@jimw6659]

Um, sriracha? Google time :)

[@fabianogasparini9773]

Very nice

[@SD-rs6qn]

That’s a seriously big duck

[@Rondawwg]

Could you do duck in an air frier? I cook a large chicken in 1 hour 10 mins in mine…..

[@darns667]

Nice

[@luxy1193]

My duck is 1.66kg, what is cooking time and temperature please. 3hours seems awfully long I don’t want to dry it out by over cooking. Thanks

[@tommylee8064]

Be fine got to be dry to get the crispy duck

[@theroyalpundit5838]

Repeat after me.. Sa-Ra-cha not Sa-Ra-Ka lol 😂

[@Ad_du_73]

sriracha is the correct name, if you want to correct someone at least try to be correct yourself😂

[@peteroberts8502]

Your method states cook the bird for 3 hrs 30 mins yet later on you state "After the duck has cooked for 3 hours 50 minutes" which time is correct 30 or 50 mins????

[@IsingYouWatchIplay]

You said Sriracha correctly the first time (si-rah-cha) then you kept calling it si-rah-ka

[@norfolkinchance]

This is not how we cook it in the Chinese Restaurants.... we steam the duck, then deep fry it. simples and less than 3 hours!!

[@stevefilms1997]

I think this is more of a home adjusted version the whole method is quite simple but heating a pan full of oil will really stink up your kitchen

[@dannyhird7248]

What temp for a fan oven please?

[@arcadealchemist]

to be fair it doesn't look cooked though enough,

[@peteroberts8502]

tho

[@vistinja4582]

Dok

[@barkbarkwoofgrrrrbark]

Thats not crispy.. that's just duck

[@lilychang3785]

Not crispy

[@D5BikeLife]

why are you pronouncing sriracha like that LOOOOOL

[@SamH-bu2pr]

Why does she keep calling a duck a dook? It makes me laugh.

[@ommk9650]

si rakka sauce

[@denbenoucruncneo3002]

Wow ooh crispy dook lol

[@deborahwhitney9427]

It's her northern English accent. And what has it got to do with you how she speaks.

[@stuartcarefoot4804]

Pickup Chinese pancakes from most stores????, name one.

[@viperplay1103]

Asda, Tesco, sainsbury's, online. Literally anywhere.

[@rroberts6800]

Your local chinese will sell you a pack mate

[@ay-shaamasih9270]

Nobody gonns talk about the sprinkle of salt and pepper only st the top of the duck....wheres the rest of the season for the whole duck🙈

[@RomeoHotel26PPG]

Your supposed to season everything you 🔔 end

[@ay-shaamasih9270]

@@RomeoHotel26PPG no idea what the end of your comment means love

[@boodgebutton]

Great recipe but please learn how to pronounce sriracha correctly

[@BulkinKI2L]

The duck meat has to be absolutely tasteless...no brine?

[@charleshodge6920]

Wot is sririaka Sauce, is this mortal Kombat reference? It’s Sri-Ria-Cha, how do you even get that wrong? They sure as hell do not apply a “k” in the Thai pronunciation. Cereal, do you look at name and see Karles? you spell cat with K . Haiyaaaaa!!!

[@tomsonfire3740]

You fail to say what oven temp, not in the description either...

[@aimeeLOVESeminem]

She says 150c or 300F which is gas mark 2? She then says after 3 hours turn the oven up to 190c or 375F which is also gas mark 5! Hope that helps you

[@Andrew-kc4li]

Hoisin sauce all the way. None of this plum nonsense. But informative video. Thanks.