My gluten free Simple Peking duck pancakes is an easy and tasty version of the much loved roasted duck recipe. Besides, I have made a simplified version of this much loved Peking duck pancakes. Because making Peking duck can be a long and laborious process. Likewise, this Peking duck pancakes recipe is not only gluten free but also dairy free, nut free and egg free. Nonetheless, my gluten free simple version is a delicious way to enjoy this popular dish at home with no fuss.
You may also like my other poultry recipes:
- Air Fryer Chinese Roast Chicken;
- Chinese Soy Sauce Chicken;
- Hainanese Chicken Rice;
- Chilli and Five Spice Roasted Chicken with Asian Cucumber Salad;
- Cantonese Salt and Pepper Chicken;
- Chinese Lemon Chicken; and
- Fried Five Spice Chicken with Special Chilli Sauce.
History of Peking Duck Pancakes
The history of roast duck dated many centuries back to the Yuan Dynasty (1271-1368). Whereby they listed it as one of the imperial dishes of China. During the Ming dynasty (1368-1644), the imperial court moved to Beijing. And they continue to list Peking duck as an imperial dish. Restaurants in Beijing started specializing in and selling Peking ducks during the Jiajing dynasty (1522-1566). Likewise, Peking duck pancakes is a famous Beijing dish comprising roasted duck meat pieces wrapped in thin crepe like pancakes. And served alongside some sliced spring onions, cucumber, and hoisin sauce or sweet bean sauce or even plum sauce.
Peking Duck Pancakes Today
Peking duck or roasted duck is one of China’s national dishes. Likewise, many people consider it as one of the most delectable and mouth-watering dishes worldwide. Normally, you can find Peking Duck or roasted duck on many Chinese restaurants’ menus. Besides, Peking duck can take up to 3 days to prepare in a restaurant kitchen. Day one, they will slaughter and clean the duck, then hung with S-shaped hook to dry overnight. On day two, they will insert compacted air in between the skin and flesh of the duck. Then followed by glazing the skin and hung to dry overnight again. On day three, they roast the duck in a wood fired brick oven for approximately 40 minutes. Resulting in very thin and crispy skin and they serve these Peking duck in soft pancakes.
Nutritional Values and Health Benefits of Ducks
Farmers have been raising and producing ducks for human consumption for many thousands of years. Duck meat is especially popular in China. Likewise, duck meat is not only delicious but it’s also rich in many minerals and vitamins. Moreover, duck meat is an excellent source of good quality protein and minerals. Specifically, phosphorous, zinc, copper, iron, magnesium, copper, selenium and sodium. It is also a good source of vitamin B1 (thiamine), vitamin B2 (riboflavin), and vitamin B3 (niacin). Plus vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine) and vitamin B12 (cobalamin).
Duck fat is pretty high in monounsaturated fat and polyunsaturated fats versus butter. Besides, they consider duck fat as lower in saturated fats compared to butter. However, moderation is still the key when consuming duck meats especially with skin on.
The overall health benefits of duck may include:
- Boosts healthy immune system;
- Maintains healthy thyroid function;
- Supports healthy skin and tissues; and
- Aids healthy central nervous system.
Simple Peking Duck Pancakes
Ingredients
- Some corn starch for dusting
- 4 boneless duck breasts skin on (220g/7.8oz each)
For The Marinade:
- 2 tablespoons extra virgin olive oil
- 1 tablespoons gluten free light soy sauce
- 1 tablespoon medium dry sherry
- 1 tablespoon maple syrup
- 1 tablespoon honey
- ¾ teaspoon Chinese five spice powder
- ¼ teaspoon paprika powder
- ½ teaspoons ground white pepper
- ½ teaspoon salt
For The Mandarin Pancakes:
- 250 g gluten free self-raising flour
- 50 g potato starch
- 150 ml just boiled water
- 1 tablespoon extra virgin olive oil
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For The Sauce:
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic finely minced
- 1 cup gluten free hoisin sauce
- 2 teaspoons stevia
- 2 tablespoons lemon juice
- ½ tablespoon lemon zest
- ½ tablespoon corn starch mix with ¼ cup water
- ½ cup water
For the Glaze:
- 3 tablespoons honey
- 1 teaspoon maple syrup
- ¼ cup water
For The Garnishes:
- 3 medium Lebanese cucumber cut into quarters lengthwise, deseeded and thinly slice crosswise
- 6 spring onions shallots cut into 2 inch pieces lengthwise, white ends sliced into halves
- 3 large fresh red chilli cut into halves, deseeded and thinly slice crosswise
Instructions
- Marinade the duck with all the marinade ingredients, place in an airtight container and refrigerate for at least 4 hours or overnight.
- Mix and combine the sauce ingredients together.
Preparing the mandarin pancakes:
- Sift all the flour and salt into a large mixing bowl, whisk and combine well.
- Make a well in the middle of the mixing bowl and add in 100ml water, extra virgin olive oil, vanilla extract and salt. Use a spatula to mix briefly.
- Then use your hands to knead the dough, adding the rest of the 50ml water slowly until you get a smooth and slightly sticky dough.
- Cover the dough with cling wrap and let the dough rest on the bench top for 30 minutes.
- Lightly flour the work surface and rolling pin with some gluten free corn (maize) starch.
- Divide the dough into 10 equal small balls (about 45g each). Press each ball into a patty with your palms.
- Dust each patty with some gluten free corn (maize) flour and roll into 5 inch round disc with the rolling pin.
Cooking and steaming the Pancakes:
- Heat up a non-stick frying pan on high heat then turn the heat to low. Add one pancake at a time onto the pan and pan fry each side for around 2 minutes or until light brown spots appear. Repeat until pancakes are all cooked.
- Heat up a wok with some water and place a steaming rack in the wok, then add a large bamboo steamer onto the steaming rack.
- Line the bamboo steamer with 2 layers of baking/parchment paper.
- Steam all the pancakes just before serving on medium heat for 10 minutes or until pancakes are soft.
- Keep warm in the bamboo steamer until ready to serve.
For cooking the sauce:
- Heat up non-stick frying pan with 3 tablespoons of extra virgin olive oil and pan fry the garlic on low heat until lightly golden brown.
- Then all in the rest of the sauce ingredients, stir and mix well and bring to a boil then simmer on low for 3 minutes and turn off the heat. Set aside in a medium bowl.
Cooking the duck:
- Pre-heat fan force oven to 160C or 320F. Place duck breasts in a non-stick large baking pan lined with baking paper. Bake the duck breasts skin side down for 25 minutes and then turn the duck breasts around with skin side up and bake for another 20 minutes or until duck is cooked through and well browned.
- Prepare and mix the glazing sauce ingredients in a small bowl.
- At the end of roasting each side, brush the honey glaze generously. Then roast at 160C or 320F for 3 to 5 minutes on each side.
- Remove the duck breasts from the baking tray and place on a large plate to rest.
- Thinly slice the Peking duck breasts and serve with the mandarin pancakes and some sauce, cucumber, spring onion (shallots) and red chilli.
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Notes
Ah I love this! Peking Duck Pancakes is one of my favourite dishes, and I’m so glad you’re making it more accessible to people!
Thanks Rowan! Peking duck pancake is indeed a classic and all time favourite Chinese dish! 🙂
These really show initiative putting a different spin on an old favourite!
Thanks Heidi! 🙂