Peking Duck Pancakes
Chinese takeaway at home AND quicker!
Servings 4 people
Calories 377kcal
Equipment
- Chef Knives
- Chopping board
- frying pan
- steamer basket/frying pan/microwave
- mixing bowl
- sheet pan/tray
Ingredients
- 4 duck breasts
Marinade
- 1" piece ginger grated
- 4 cloves garlic crushed
- 1 tsp 5 spice
- 150 ml hoisin sauce
- 150ml Chinese cooking wine
- salt
Other
- 16 pancakes
- 3 spring onions
- 1/2 cucumber
- hoisin sauce
Instructions
Duck
- Mix all marinade ingredients together
- Place the marinade in a flat tray and place duck breasts on top – meat side down. Rub the marinade into the meat being careful not to get it onto the skin
- Sprinkle the skin generously with salt and place in the fridge for 30 mins or overnight if possible
- Remove the duck 20 minutes before cooking. Heat the oven to 180c and score the skin and rub off any marinade from the duck breasts
- Place the duck skin side down into a cold pan and put it on low heat, cook for 8-10 minutes skin side down until crispy
- Flip the duck, place it in the oven and cook I for a further 3-4 minutes or until the internal temperature is 52c
- Reserve the rendered duck fat for future cooks and rest the duck on a wire rack for 10 minutes before slicing
Other
- Slice the cucumber and spring onion into long thin pieces about 4” in length
- Cook the pancakes either in the microwave for 30 seconds, in a dry frying pan on medium heat or steam them for 30 seconds
Serving
- Slice the duck into thin slices
- Place a spoon of hoisin on the pancake, top with 2 slices of duck and a sprinkling of cucumber and spring onions
- Repeat and be happy 😉
Notes
Tips/Tricks
- the longer you leave the duck the more the marinade will soak into the duck adding more flavour and making it juicier
- ALWAYS rest your meat. Rest the duck uncovered so the skin crisps up and rest it for 10 minutes to allow the juices to redistribute
- season the duck well to bring the moisture from the skin – this will add flavour but also help crisp up the duck
- if you are in a hurry you can skip the marinade and just cook the duck straight away – the duck won’t have as much flavour but the hoisin sauce will still make it delicious!
- you can buy the duck pancakes in most Asian stores – I found they were easier to separate when slightly frozen or after heating them through
Nutrition
Calories: 377kcal | Carbohydrates: 20g | Protein: 47g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 175mg | Sodium: 738mg | Potassium: 760mg | Fiber: 2g | Sugar: 11g | Vitamin A: 242IU | Vitamin C: 18mg | Calcium: 43mg | Iron: 11mg