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Peking Duck At Home!


    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

  • 1 tsp Clove, grounded
Filed under: Appetizer, Other Protein, Chinese
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!

Prep time:
10 minutes
Cooking time:
25 minutes


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.

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