Celebrated celebrity chef, restaurateur and cookbook author Jamie Oliver is likely best known for his approach to cooking. Throughout his career, he has aimed to make restaurant-quality recipes more accessible and approachable for all. In his 2023 cookbook, 5 Ingredients Mediterranean, he shared 125 easy-to-follow recipes that, yes, only require five ingredients.
This succulent crispy duck quickly comes together, making it perfect for an elevated dinner on a busy night. It also works remarkably well for hosting friends, family and special guests. The star of the dish is complemented with pairings of fried sage, juicy orange, purple broccolini and cannellini beans.
Other gems from this cookbook include veg-forward starters like these Easy Charred Brussels Sprouts, Easy Roasted Cauliflower and Simple Mushroom Soup. For another quick dinner idea, try this Chicken and Couscous Casserole with roasted red peppers and tzatziki. If you’re looking for desserts, check out this Easy Apple Tart recipe, made with store-bought puff pastry.
How do you make Jamie Oliver crispy duck?
Jamie Oliver has many renditions of crispy duck, from duck pancakes to spiced plum sauce pairings. This quick crispy duck recipe comes together in only 22 minutes and only requires five ingredients.
What is the secret to crispy duck skin?
The key is to rub on a mixture of salt and pepper (plus any other herbs you like) before roasting or frying.
What pairs well with crispy duck?
There are endless combinations for crispy duck, and it’s all up to your own preference. Jamie Oliver keeps it simple in this dish, by pairing the crispy duck with only four other elements: fried sage, juicy orange, purple broccolini and cannellini beans.
If you’re looking for other ways to prepare crispy duck, check out this Crispy Duck Salad by celebrated Canadian chef David Hawksworth. In this recipe, crispy duck is tossed in tangy glaze, paired with carrots, beets, watercress, fried shallots and topped with a soy and ginger vinaigrette.
Jamie Oliver's Quick Crispy Duck
Ingredients
- 2 5-oz duck breast fillets skin on
- 2 sprigs of sage
- ½ lb purple broccolini
- 1 large juicy orange
- 1 15-oz jar of cannellini beans or 15 oz canned cannellini beans
Instructions
- Score the duck skin, rub all over with sea salt and black pepper, then place the fillets skin-side down in a cold non-stick frying pan and turn the heat on to medium. Cook for 8 minutes without moving the duck, until the fat is well rendered and the skin is golden and crisp. Turn the duck over and cook for a further 4 minutes, basting with the fat.
- Meanwhile, pick the sage leaves. Trim the broccolini stalks, halving the stems lengthways. Top and tail the orange, trim off the skin and slice into rounds or segments, and toss with 1 teaspoon of red wine vinegar and a small pinch of salt and pepper.
- When the time’s up, remove the duck to a plate to rest, leaving the pan on the heat. Add the sage leaves for 1 minute, or until crispy, jiggling the pan occasionally and transferring them to the duck plate as you go.
- Cook the broccolini in the pan for 4 minutes, or until lightly charred. Pour in the beans (juices and all), then cover and cook for 3 minutes. Season to perfection, divide between plates and drizzle over any resting juices. Slice the duck and arrange on top, and scatter over the crispy sage and orange.
Nutrition
