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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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