Simple Peking Duck Pancakes
Peking duck pancakes is a famous Beijing roasted duck pieces wrapped in a thin crepe and served with spring onions, cucumber and plum sauce.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- Some corn starch (for dusting)
- 4 boneless duck breasts (skin on (220g/7.8oz each))
- 2 tbsp extra virgin olive oil
- 1 tbsp gluten free light soy sauce
- 1 tbsp medium dry sherry
- 1 tbsp maple syrup
- 1 tbsp honey
- 3/4 tsp Chinese five spice powder
- 1/4 tsp paprika powder
- 1/2 tsp ground white pepper
- 1/2 tsp salt
- 250 g gluten free self-raising flour
- 50 g potato starch
- 150 ml just boiled water
- 1 tbsp extra virgin olive oil
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 tbsp extra virgin olive oil
- 3 clove garlic (finely minced)
- 1 cup gluten free hoisin sauce
- 2 tsp stevia
- 2 tbsp lemon juice
- 1/2 tbsp lemon zest
- 1/2 tbsp corn starch (mix with 1/4 cup water)
- 1/2 cup water
- 3 tbsp honey
- 1 tsp maple syrup
- 1/4 cup water
- 3 medium Lebanese cucumber (cut into quarters lengthwise, deseeded and thinly slice crosswise)
- 6 spring onions (shallots cut into 2 inch pieces lengthwise, white ends sliced into halves)
- 3 large fresh red chilli (cut into halves, deseeded and thinly slice crosswise)
Instructions
- 1
Marinade the duck with all the marinade ingredients, place in an airtight container and refrigerate for at least 4 hours or overnight.
- 2
Mix and combine the sauce ingredients together.
- 3
Sift all the flour and salt into a large mixing bowl, whisk and combine well.
- 4
Make a well in the middle of the mixing bowl and add in 100ml water, extra virgin olive oil, vanilla extract and salt. Use a spatula to mix briefly.
- 5
Then use your hands to knead the dough, adding the rest of the 50ml water slowly until you get a smooth and slightly sticky dough.
- 6
Cover the dough with cling wrap and let the dough rest on the bench top for 30 minutes.
- 7
Lightly flour the work surface and rolling pin with some gluten free corn (maize) starch.
- 8
Divide the dough into 10 equal small balls (about 45g each). Press each ball into a patty with your palms.
- 9
Dust each patty with some gluten free corn (maize) flour and roll into 5 inch round disc with the rolling pin.
- 10
Heat up a non-stick frying pan on high heat then turn the heat to low. Add one pancake at a time onto the pan and pan fry each side for around 2 minutes or until light brown spots appear. Repeat until pancakes are all cooked.
- 11
Heat up a wok with some water and place a steaming rack in the wok, then add a large bamboo steamer onto the steaming rack.
- 12
Line the bamboo steamer with 2 layers of baking/parchment paper.
- 13
Steam all the pancakes just before serving on medium heat for 10 minutes or until pancakes are soft.
- 14
Keep warm in the bamboo steamer until ready to serve.
- 15
Heat up non-stick frying pan with 3 tablespoons of extra virgin olive oil and pan fry the garlic on low heat until lightly golden brown.
- 16
Then all in the rest of the sauce ingredients, stir and mix well and bring to a boil then simmer on low for 3 minutes and turn off the heat. Set aside in a medium bowl.
- 17
Pre-heat fan force oven to 160C or 320F. Place duck breasts in a non-stick large baking pan lined with baking paper. Bake the duck breasts skin side down for 25 minutes and then turn the duck breasts around with skin side up and bake for another 20 minutes or until duck is cooked through and well browned.
- 18
Prepare and mix the glazing sauce ingredients in a small bowl.
- 19
At the end of roasting each side, brush the honey glaze generously. Then roast at 160C or 320F for 3 to 5 minutes on each side.
- 20
Remove the duck breasts from the baking tray and place on a large plate to rest.
- 21
Thinly slice the Peking duck breasts and serve with the mandarin pancakes and some sauce, cucumber, spring onion (shallots) and red chilli.