Quick Peking Duck
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces skinless, boneless duck breast
- 2tablespoons dark soy sauce
- 2tablespoons honey
- 1teaspoon Chinese five-spice powder
- ¼teaspoon coarse black pepper
- 1teaspoon toasted sesame oil
- 1garlic clove, crushed
- 1tablespoon white wine vinegar
- 3tablespoons plum jam or hoisin sauce
- Pinch dried chili flakes
- 8Chinese wheat-flour pancakes
- 1tablespoon sunflower or peanut oil
- 4scallions, trimmed and slivered
- ½cucumber, peeled, seeded and cut in matchsticks
- 1tablespoon fresh cilantro leaves plus sprigs for garnish
Nutritional analysis per serving (4 servings)
570 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 9 grams polyunsaturated fat; 61 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 28 grams protein; 1363 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Halve duck breast horizontally. Then cut with the grain in thin slivers. Mix 1 tablespoon soy sauce with honey, five-spice powder and pepper, toss with duck, and set aside.
- Step 2
Heat sesame oil in small saucepan, add garlic, cook briefly, then stir in vinegar, jam, chili flakes and remaining soy sauce. Cook 2 minutes over medium heat to blend, then strain through a sieve, mashing the garlic. Set sauce aside.
- Step 3
Place pancakes on a heat-proof plate. Cover with foil. Set them on top of pan of simmering water to warm.
- Step 4
Heat sunflower or peanut oil in wok or skillet. Drain duck in sieve to remove excess marinade, add to wok, and stir-fry over high heat 2 to 3 minutes, until browned. Remove from heat.
- Step 5
Spread warm pancakes with sauce mixture. Top with strips of duck, scallion and cucumber, sprinkle with cilantro, and roll up. Garnish with cilantro sprigs, and serve.
Private Notes
Comments
If Chinese pancakes are hard to find (and cumbersome to make) use thin flour tortillas!
This is a genius recipe!! I add a little duck fat to the wok. And yes get good quality thin flour tortillas! Also doubled the sauce. Really great really easy!!
Flour tortillas are the way to go. I marinate the duck for a few hours in the refrigerator. The sauce can be made a day ahead. The flavor improves. Duck fat works well. I’ve even rendered the skin since it doesn’t take much fat to cook the duck. A wonderful dish, even on a weeknight.
This is a genius recipe!! I add a little duck fat to the wok. And yes get good quality thin flour tortillas! Also doubled the sauce. Really great really easy!!
If Chinese pancakes are hard to find (and cumbersome to make) use thin flour tortillas!
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