Peking Hoi Sin Fillet of Duck with Cucumber, Spring Onion and Pancakes. 

Mon, 27 May 2019

Ingredients

• 4 duck breasts, about 175g/6oz each, Keep skin on 
• ½ tsp Chanchan spice seasoning 
• 2 tbsp sesame oil
• 100ml/3½fl oz hoisin sauce
• 8-10 ready-made Chinese-style pancakes (or mini flour torillas), warmed
• 1 bunch spring onions, cut into matchsticks
• ½ cucumber, halved, seeds removed and cut into matchsticks

 

Method

1. Marinated the duck with the spice and sesame oil and leave for 10-30mins,  Heat the sesame oil in a frying pan or wok and add the duck fillet skin side down. Until crispy and turn sear for another 5 mins and let rest. Stir-fry for 3-4 minutes until cooked through.
2. Transfer the duck on to a chopping board and slice to a warmed dish, and arrange the spring onions and cucumber in a bowl, and hoi sin sauce. unwrap the warmed pancakes and allow everyone to dig in and help themselves. The pancakes should be topped with some duck, spring onions and cucumber, then rolled up to resemble the Chinese classic.