440g duck breast
1/4 tsp Five-Spice ** see my Five Spice Mix below **
1/4 tsp salt
18 Peking Duck Pancake
1 Lebanese cucumber
3 Spring onions
Sauce (this will make 100ml)
16g Tamarind block
5 Tbsp water
4 Tbsp Hoisin Sauce
2 tsp soy sauce
2 tsp sugar
Sachie’s Five Spice Mix:
1 Tbsp Star Anise, grounded
1 Tbsp Cinnamon, grounded
1 Tbsp fennel, grounded
2 tsp sichuan pepper, grounded
|Submitted by: Sachie||14 January 2016|
Peking Duck is well known Chinese Dish from Beijing that is always served with a huge wow-factor.
When you go to restaurants in China, they will carve the duck in front of you and serve them with di
condiments - normally spring onion, cucumber, sauce and pancakes. If you follow the traditional
way of making this, it takes 2 days - most of the time is used for hanging the duck to dry. As much as I
love traditions, sometime I prefer simplicity. I have used duck breast to prepare this dish rather than
whole duck, and you can get your guests to assemble their own little packages of deliciousness. Alternatively
you can buy a cooked roast duck from an Asian store!
1. Pre-heat oven to 200 degrees. Boil water in a large pot, place a bamboo basket over the top and
cover with lid. We will use this for steaming the pancakes later on.
2. Score the duck breast with knife (be careful not to cut the flesh underneath of the skin). Flip over
and season the flesh side with Five-Spice and salt.
3. Place the duck in a cold frying pan, skin side down (you don’t need any oil here) and heat up the pan
to medium high heat. Cook the duck for 5-6 minutes or until the skin becomes crispy and golden
colour. Remove the oil in the pan and flip the duck over to cook the other side for couple of minutes.
Place the frying pan into the oven (if your frying pan is not suitable for oven, then place the duck to
oven tray) and cook for 7-8 minutes. Remove from the oven and rest for 8-10minutes.
4. While waiting for the duck, let’s make the sauce and steam the pancake. To make the sauce, put the
Tamarind and 5 Tbsp of water to a small pot and bring to boil - use a wooden spoon to break the
Tamarind block to small pieces. Once it’s boiled, keep stirring, reduce heat to medium-high and
cook for 1 minutes and 30 seconds. Remove from heat and add the rest of ingredients to the pot and
stir to dissolve sugar. Use a colander to remove tamarind pulp from the sauce. Set aside.
5. Lay a cooking paper at the bottom of the bamboo basket and place the Peking Duck Pancakes.
Cover with the lid and steam for couple of minutes. Alternatively you can use your steamer to heat
up the pancake.
6. Julienne slice the bottom 5cm of Spring onion and cut the Lebanese Cucumber into stick size. Slice
the duck into small spices. You can serve it just like this and get the people eating to assemble their
own little pancake.