Peking Mallard Duck with Hoisin, Spring onions & Cucumber
A family favourite to cook as a takeaway alternative…
Ingredients
- 2 mallard breasts skin scored
- 130 ml hoisin sauce
- 2 tbsp dry sherry
- 1 tbsp sesame oil
- 1 tsp Chinese five spice
- 1 thumb sized ginger finely sliced
- 4 cloves garlic finely chopped
- 0.5 cucumber sliced into thin strips
- 2 spring onions finely sliced
- 8 Chinese pancakes
- Dash vegetable oil to cook
- Pinch salt
Instructions
- First make the marinade. Combine the sherry, sesame oil, 5 spice, ginger, garlic and 10ml of Hoisin sauce in a bowl.
- Pour the marinade over the mallard breasts and gently rub into the flesh of the meat. Cover and leave in the fridge for at least 3 hours or overnight if time allows.
- Remove the mallard from the marinade and brush off any excess. Sprinkle salt on both sides of the duck. Cook the duck breast, skin side down, in a preheated pan with oil over medium-low heat.
- Once cooked to your liking remove the breasts from the pan and loosely cover with foil to rest for at least 5 mins. In the meantime heat the pancakes in a warm oven. Carve the mallard breasts thinly, or shred if well done.
- Spoon a little of the hoi sin sauce onto one of the pancakes and add spring onions, cucumber and your perfectly cooked mallard. Wrap it all up and enjoy. Repeat until they’ve all gone. It won’t take long……….!
