Peking Duck Pancakes

🧂 Ingredients

• 4 duck breasts
• 1" piece ginger

  grated
• 4 cloves garlic

  crushed
• 1 tsp 5 spice
• 150 ml hoisin sauce
• 150ml Chinese cooking wine
• salt
• 16 pancakes
• 3 spring onions
• 1/2 cucumber
• hoisin sauce

Instructions

• 1 Mix all marinade ingredients together
• 2 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
• 3 Sprinkle the skin generously with salt and place in the fridge for 30 mins or
  overnight if possible
• 4 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
• 5 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
• 6 Flip the duck, place it in the oven and cook I for a further 3-4 minutes or
  until the internal temperature is 52c
• 7 Reserve the rendered duck fat for future cooks and rest the duck on a wire rack
  for 10 minutes before slicing
• 8 Slice the cucumber and spring onion into long thin pieces about 4” in length
• 9 Cook the pancakes either in the microwave for 30 seconds, in a dry frying pan on
  medium heat or steam them for 30 seconds
• 10 Slice the duck into thin slices
• 11 Place a spoon of hoisin on the pancake, top with 2 slices of duck and a
  sprinkling of cucumber and spring onions
• 12 Repeat and be happy 😉

Nutrition Info