My Peking duck

My Peking duck

By
From
OMG! I Can Eat That?
Serves
6
Photographer
Mark Roper

Mmmmmm, Peking duck. Sadly, whopping pieces of fatty duck with crispy duck skin, sugary plum sauce and white processed pancakes don’t like my belly (and I’m guessing yours).

But what if you used duck with a hint of spicy skin, a thin, light omelette instead of the pancake, and a sauce that has the punch of plum but not the sugary glugginess? Wouldn’t you want to thank me??

Ingredients

Quantity Ingredient
2 duck breasts, with the bone and skin on
pinch sea salt
pinch white pepper
pinch ground cumin
pinch ground coriander
pinch ground cinnamon
pinch ground chilli
1 continental cucumber, cut into 10 cm sticks
1 bunch spring onions, cut into 10 cm sticks

Sauce

Quantity Ingredient
2 tablespoons sesame oil
4 tablespoons apple balsamic vinegar
1 tablespoon lemon juice
1 tablespoon light soy sauce or tamari
pinch white pepper
pinch dried chilli flakes

Pancakes

Quantity Ingredient
4 eggs
sunflower oil, for cooking

Method

  1. Preheat the oven to 220°C. Place the duck breasts on a baking tray. Sprinkle the salt, pepper, cumin, coriander, cinnamon and chilli over the duck. You don’t need to add any oil.
  2. Roast in the oven at 220°C for 10 minutes, then turn the heat down to 170°C and roast for 30 minutes more. Take the duck out of the oven and leave to rest before slicing into 12 slices. Set aside.
  3. To make the sauce, combine the sesame oil, vinegar, lemon juice, soy sauce, pepper and chilli flakes. Set aside.
  4. To make the pancakes, whisk the eggs together with 3 tablespoons of water. Heat a non-stick frying pan over medium heat. Add about 1 tablespoon of sunflower oil and a spoonful of the mixture, or enough to make a nice small pancake. Flip after 1 minute and cook for a another 30 seconds. Remove from the pan and place on a plate.
  5. Cover the pancake with paper towel. Repeat with the remaining mixture to make 12 pancakes in total. After 6 ‘pancakes’, add another tablespoon of sunflower oil to the pan.
  6. To serve, place the duck, 1 piece of cucumber, 1 spring onion and a drizzle of the sauce on a pancake and roll up. Use the sauce to dip in.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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