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Peking Duck
Our recipe is easy to make but delivers a sublime combination of classic Chinese flavors and textures. Make them with your kids they will love you for it.
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| Servings | Prep Time |
| 4people | 5minutes |
| Cook Time | Passive Time |
| 15minutes | 5minutes |
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Ingredients
- 3 duck, breastsready to cook, boneless
- salt, ground sea
- 1tsp five spice powder
- 1pack pancakes, chineserice-based, pre-made, warmed
- 1/4cup hoisin sauce
- 1/2 cucumberfinely sliced, lengthways
- 1/2bunch onions, green (spring)finely sliced, lengthways
Instructions
- Pre-heat oven to 390 f (200 c).
- Pat dry the duck breasts. Score the skin in a criss-cross pattern. Season with sea salt and five spice powder. Gently rub into the skin and scoring.
- On your cook top, heat an oven-proof fry pan to a medium heat. Once the fry pan is is well heated and using no oil. place duck breasts skin-side down and cook until the skin is golden, about 3 to 4 minutes. Turn the duck breasts and cook for a further 1 minute. Remove the pan from the heat and place in the pre-heated oven and cook for a further 8 to 10 minutes until done to your liking.
- Allow the duck to rest, uncovered, for at least 5 minutes. (The duck is usually served warm rather than hot). Slice the duck.
- Taking a warmed pancake, spread some hoisin sauce over it. Place some of the sliced duck, cucumber and green onion on the pancake. Peking Duck can be eaten as an open pancake or rolled up, depending on the size of your pancakes.
Recipe Notes
https://compassandfork.com/recipe/hong-kong-one-best-places-eat-peking-duck/
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https://compassandfork.com/recipe/hong-kong-one-best-places-eat-peking-duck/ |