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Peking Duck Pancakes

Chinese takeaway at home AND quicker!
Course Dinner, Main Course
Cuisine Chinese
Keyword asian duck breast, duck pancakes, peking duck pancakes
Prep Time 10 minutes
Cook Time 14 minutes
Resting Time 10 minutes
Total Time 34 minutes
Servings 4 people
Calories 377kcal
Author AnotherFoodBlogger

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 πŸ˜‰

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