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Five Spice Crispy 
Duck Pancakes with Pickled Vegetables

Breathe new life into this classic Chinese dish with pickled vegetables and a generous serve of flavoursome five spice.

Five Spice Crispy 
Duck Pancakes with Pickled Vegetables

Serves 4

Pickled Vegetables

¾ cup white vinegar
¾ cup white sugar
½ tsp salt
4 ginger slices
1 large carrot, julienned
1 Lebanese cucumber, seeds removed, sliced
¼ daikon radishes (180g), julienned
8 small red radish, finely sliced

4 duck breasts
1 tbsp five spice (make your own here)
2 tsp sea salt
12 Chinese Peking duck pancakes (available at supermarkets)
Hoisin, to serve
Coriander leaves and sliced shallots, 
to garnish

To make pickled vegetables, place vinegar, sugar, salt and ginger into a small saucepan. Stir to dissolve sugar, bring to boil, then reduce to simmer for 2-3 minutes. Place vegetables into a heatproof bowl, pour hot vinegar mixture over. Allow to marinate while duck is cooking.

Preheat oven to 200˚C, grease and line a baking tray. Lightly score 4 slashes on skin of the duck. Combine five spice with sea salt, gently rub into skin and flesh of duck.

Heat a large frying pan over medium heat, cook the duck skin-side down for 4 minutes or until golden and crispy. Place skin-side up on tray and bake for 6-7 minutes (this will give you a medium cooked duck. Add 2 more minutes if 
you prefer them fully cooked). Cover lightly and allow to rest for 5 minutes before slicing.

To serve, strain pickled vegetables. Heat pancakes according to manufacturer’s instructions. Top with sliced duck, serve with pickled vegetables, drizzle with hoisin, garnish with coriander and shallots. Roll and eat.

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