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Quick Peking Duck
MyCookbook Recipe Database
MyCookbook Member: mytymyt
Recipe Category: Poultry
Recipe Preparation Level: easy
Adapted from Ainsley Harriott's "Meals in Minutes"
12 Oz's skinless, boneless duck breast
2 tbsps. dark soy sauce
2 tbsps. honey
1 tsp. Chinese 5- spice powder
1/4 tsp.coarse black pepper
1 tsp. toasted sesame oil
1 garlic clove, crushed
1 tbsp. white wine vinegar
3 tbsps. plum jam or hoisin sauce
pinch dried chili flakes
8 Chinese wheat-flour pancakes
1 tbsp. sunflower or peanut oil
4 scallions, trimmed and slivered
1/2 cucumber, trimmed, seeded and cut into matchsticks
1 tbsp. fresh cilantro leaves plus sprigs for garnish
1: Halve duck breast horizontally. Then cut with the grain into thin slivers. Mix 1 tbsp. soy sauce with honey, 5-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 or hoisin sauce, chili flakes and remaining soy sauce. Cook 2 minutes over medium heat to blend, then strain through a seive into a bowl, mashing the garlic. Set sauce aside.
3: Place pancakes on a heat-proof plate. Cover with foil. Set them on top of a pan of simmering water to warm.
4: Heat sunflower or peanut oil in wok or skillet. Drain duck in seive 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.
Yield 2 to 4 servings.
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