Gow Gee with Duck and Cucumber with Hoisin

By Dixie Elliott

Gow Gee with Duck and Cucumber with Hoisin
Gow Gee with Duck and Cucumber with Hoisin recipe, brought to you by MiNDFOOD.

Serves 6

30 gow gee pastries (275g packet)

vegetable oil for deep frying

2 duck breast fillets

1 cucumber

⅓ cup hoisin sauce

1 tbsp mirin

miniature salad leaves

1 Using a biscuit cutter, cut 5.5cm rounds from each gow gee pastry. Heat oil in 
a saucepan. Add gow gee pastry, 3-4 at a time and cook for 1-2 minutes or until golden and crisp. Transfer to wire rack.

2 Preheat oven to 180C. Heat a non-stick frying pan over a medium-high heat. Season duck breast with salt and pepper. Cook duck breast, one at a time, for 2 minutes on each side or until golden. Transfer to a baking tray. Bake in oven for 10 minutes. Cool. Thinly slice diagonally.

3 Run a vegetable peeler down cucumber to form ribbons. Finely shred ribbons. Serve gow gees topped with duck and cucumber. Combine hoisin and mirin in a small bowl and serve on side or spoon over cucumber. Top with miniature salad leaves.


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