Peking-style Roasted Duck and Pancakes
with Veggies and Hoisin Sauce
A legendary Chinese dish made easy with sous-vide duck ready to roast and shred in a sticky glaze, then rolled in steamed pancakes and fresh vegetables for the perfect bite!
Cals 1550 · Prot 66 · Carbs 122 · Fat 89
Gourmet
60 min
A legendary Chinese dish made easy with sous-vide duck ready to roast and shred in a sticky glaze, then rolled in steamed pancakes and fresh vegetables for the perfect bite!
Cals 1550 · Prot 66 · Carbs 122 · Fat 89
Gourmet
Ingredients
Duck
Roasted half duck
2 Piece
Chinese 5 spice
4 Grams
Soy sauce
9*10*11*
15 ML
Plum sauce
9*10*
20 Grams
Vegetable oil
1 Tbsp
Water
250 ML
To serve
Carrot
1 Piece
Cucumber
2 Piece
Spring onion
40 Grams
Fresh mint
10 Grams
Fresh coriander
15 Grams
Small red chilli
1 Piece
Chinese pancakes
9*11*
20 Pieces
Hoisin sauce
3*9*10*
120 Grams
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 6487 / 1550 |
| Fats (g) | 88.5 |
| of which saturated (g) | 29.8 |
| Carbohydrates (g) | 122 |
| of which sugars (g) | 43.3 |
| Fibers (g) | 5.8 |
| Proteins (g) | 65.7 |
| Salt (g) | 5.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make glaze
Preheat the oven to 220°C/200°C fan. In a bowl, add the Chinese 5 spice, soy sauce, plum sauce, and a drizzle of oil. Mix well. This is your duck glaze.
2 Roast duck
Bring a kettle of water to a boil. Using a pastry brush or spoon, spread 1/2 the amount of the duck glaze on both sides of the duck. Place the ducks in a roasting pan. Pour the boiled measured water into the corner of the tray. Cover the tray with foil, and roast the ducks for 20 min until warmed through.
3 Prep vegetables
Meanwhile, peel and finely slice the carrot. Deseed and finely slice the cucumber. Finely slice the spring onion. Pick the mint and coriander leaves. Finely slice the red chilli (spicy!).
Tip! Sensitive to spice? Deseed the red chilli and use only a small amount.
4 Glaze duck
Once the duck has warmed through, brush with the remaining duck glaze and roast uncovered for a further 20 min until it's sticky and glossy. Set the oven grill on high, and roast the duck for 5 min until lightly charred around the edges.
Tip! Make sure there's just enough water in the pan to prevent the duck from sticking / burning. If it has evaporated too much, add a few splashes.
5 Steam pancakes
Meanwhile, remove the Chinese pancakes from the plastic and cover in parchment or wax paper. Microwave on high for 30 sec until softened. Once warmed, gently separate the pancakes by peeling them from one another. Keep them slightly folded and covered until ready to serve.
Tip! Alternatively, use a bamboo steamer to gently steam the pancakes for 1-2 min until softened. Do not overcook as they will stick together.
6 Serve
Shred the duck with two forks, discarding the skin and bones. Make duck rolls by spreading some hoisin sauce on the Chinese pancakes. Add some shredded duck, then top with some carrots, cucumber, spring onion, fresh coriander, mint and red chilli (spicy!). Alternatively, serve the shredded duck family-style alongside the vegetables, pancakes, and hoisin sauce. Let everyone make their own rolls!
Tip! If needed, use any of the roasting pan glaze as an additional sauce for the duck.
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