QUICK PEKING DUCK

QUICK PEKING DUCK image

Categories Duck

Yield 2-4 servings

Number Of Ingredients 15

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12 ounces skinless, boneless duck breast
2 tablespoons dark soy sauce
2 tablespoons honey
1 teaspoon Chinese five-spice powder
Â¼ teaspoon coarse black pepper
1 teaspoon toasted sesame oil
1 garlic clove, crushed
1 tablespoon white wine vinegar
3 tablespoons plum jam or hoisin sauce
Pinch dried chili flakes
8 Chinese wheat-flour pancakes
1 tablespoon sunflower or peanut oil
4 scallions, trimmed and slivered
Â½ cucumber, peeled, seeded and cut in matchsticks
1 tablespoon fresh cilantro leaves plus sprigs for garnish

Steps:

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. 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. 3. Place pancakes on a heat-proof plate. Cover with foil. Set them on top of pan of simmering water to warm. 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. 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.