Peking/Beijing-Style Duck Breast
This is an easy-at-home version of Beijing-style duck. The traditional recipe would be pretty difficult to replicate at home, so we use just the duck breast instead. This gives us more meat than skin and fat, but it is equally delicious and a bit more filling! We’ve included recipes for homemade pancakes, but feel free to use store-bought. You can find duck pancakes in the freezer section of your local Asian grocery store (just follow the package instructions for heating). Consider serving this dish with La Marca Prosecco or Wakefield Estate Label Shiraz.Ingredients
Serves 4
1 tsp (5 ml) five-spice powder
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
4 skin-on duck breasts
2 tsp (10 ml) Shaoxing cooking wine
12 Pancakes, to serve, make ahead, recipe follows (or use store-bought)
¼ cup (60 ml) hoisin sauce, to serve
3 green onions, julienned, to serve
1 medium cucumber, julienned, to serve
¼ small cantaloupe, julienned, to serve
PANCAKES | Makes 12 Pancakes
1½ cups (375 ml) all-purpose flour, plus more for dusting
¼ tsp (1 ml) salt
1 tsp (5 ml) vegetable oil
⅔ cup (160 ml) boiling water
2 tsp (10 ml) sesame oil
Instructions
- In a small bowl, mix five-spice powder, salt and pepper.
- Dry duck breasts with paper towel. Score skin in a diamond pattern. Brush meat with cooking wine, then sprinkle with spice mixture. Set meat-side down on a small tray or plate. Store in refrigerator, uncovered, overnight.
- When ready to cook, preheat oven to 375 F (190 C). Remove duck from refrigerator and pat skin dry with paper towel. Place duck skin-side down in a large, cold ovenproof frying pan. Place on stove over low heat and cook for 15 to 20 minutes, until fat has rendered and skin is golden.
- Drain excess fat from pan. Flip duck over and place in oven for 5 to 8 minutes, until meat reaches an internal temperature of 135 F (57 C). Remove from pan and rest for 5 minutes before cutting into thin slices.
- Serve with Pancakes (if using store-bought, prepare them according to package instructions), hoisin sauce, green onions, cucumbers and cantaloupe. To eat, brush hoisin on a pancake, then make a wrap with slices of duck, green onions, cucumbers and cantaloupe.
- PANCAKES
- In a medium bowl, mix flour and salt.
- In a separate bowl, combine vegetable oil and boiling water, then add to flour mixture. Mix well with a fork or wooden spoon until dough comes together. Transfer to counter and knead until smooth and elastic, 8 to 10 minutes. Transfer to a clean bowl and cover with plastic wrap. Let rest for 1 to 2 hours.
- Transfer dough to a lightly floured surface. Roll into a log, then cut into 12 equal pieces.
- Roll each piece into a ball and flatten slightly. Brush 6 dough rounds with sesame oil. Place an unoiled piece of dough on top of each oiled piece. Dust lightly with more flour.
- Roll each piece to about a 7-in (18 cm) circle, flipping constantly. Each pancake will be 2 pieces of dough rolled together at this point.
- Heat a skillet over medium heat. Place a pancake on pan, cover and cook for 30 to 45 seconds, until small air bubbles start to form between the 2 pieces of dough and there are some light brown spots. Do not overcook. Flip, cover and cook for another 40 to 45 seconds, until air pockets are big enough to pull 2 pancakes apart.
- Transfer to a plate and let cool until you can handle them. Carefully peel 2 pancakes apart, place on a warm plate and cover with a towel. Repeat with remaining pancakes. Can be stored in a sealed bag in refrigerator for up to 3 days or well wrapped in freezer for up to 1 month. To reheat, steam for 3 minutes. If frozen, defrost before steaming.