Peking duck or roasted duck is one of China’s national dishes and considered as one of the most delectable and mouth-watering dishes worldwide. The history of roast duck dated many centuries back to the Yuan Dynasty (1206-1368) where it was listed as one of the imperial dishes of China. During the Ming dynasty (1368-1644), the imperial court moved to Beijing and Peking duck continue to be listed as an imperial dish. Restaurants in Beijing started specialising in and selling Peking ducks during the Jiajing dynasty (1522-1566). Peking duck is a famous Beijing dish comprising roasted duck meat pieces wrapped in a thin crepe like pancake and serve alongside some sliced spring onions, cucumber, and hoisin sauce or sweet bean sauce or even plum sauce. My gluten free Peking duck pancakes is a simplified and tasty version of this much loved roasted duck recipe. This recipe is also dairy free, nut free and egg free.
Ducks have been farmed and produced for human consumption for many thousands of years, they are especially popular in China. Duck meat is not only delicious but it’s also rich in many minerals and vitamins. Duck meat is an excellent source of good quality protein and minerals like phosphorous, zinc, copper, iron, magnesium, copper, selenium and sodium. It is also a good source of vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine) and vitamin B12 (cobalamin). Duck fat is pretty high in monounsaturated fat and polyunsaturated fats versus butter, it is also lower in saturated fats compared to butter. However, moderation is still the key when consuming duck meats especially with skin on. Health benefits of duck include: boosts healthy immune system; maintains healthy thyroid function; supports healthy skin and tissues and maintains healthy central nervous system.
Simple Peking Duck Pancakes
Ingredients
- Some gluten free corn maize flour for dusting
- 4 220g/7.8oz each boneless duck breasts, skin on
For The Marinade:
- 2 tablespoons of extra virgin olive oil
- 1 tablespoons gluten free light soy sauce
- 1 tablespoon pale or medium dry sherry
- 1 tablespoon pure 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 8.8oz gluten free self-raising flour (Orgran)
- 50 g 1.8oz 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 gluten free corn maize starch mix with ¼ cup water
- ½ cup water
For the Glaze:
- 3 tablespoons honey
- 1 teaspoon pure maple syrup
- ¼ cup water
For The Garnishes:
- 3 medium Lebanese cucumber cut into quarters lengthwise, deseeded and thinly slice crosswise
- 8 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 a 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 large baking tray 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.
Notes
Disclaimer: I am NOT paid by Organ for this post!
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! 🙂