Peking Duck Breast - Morgane Recepes

duck breast

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner, while pork is more affordable.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce is lower in calories, while the mix is budget-friendly.

rice pancakes

🥗Healthier: lettuce wraps

💰Cheaper: tortillas

Lettuce is low-calorie, and tortillas are widely available.

five-spice powder

🥗Healthier: cinnamon + nutmeg

💰Cheaper: mixed spices

Cinnamon and nutmeg provide a warm flavor profile.

Prepare the duck breasts by removing nerves and scoring the skin every four centimeters.

Make the marinade with five-spice powder, ground pepper, 1/2 teaspoon of salt, ginger powder, garlic powder, and hoisin sauce.

Spread the marinade all over the duck breast, avoiding the skin.

Insert cuts with bay leaf chunks into the duck breast.

Wrap the duck breast with aluminum foil and refrigerate for 24 hours, skin side up, uncovered to dry.

The next day, preheat the oven to 190°C (375°F).

Heat 1 tablespoon of oil in a pan over low heat.

Sear the duck breast skin side down for 5 minutes.

Remove the duck and place it on a rack, skin side up, and bake in the oven for 20 minutes.

While the duck is cooking, cut the cucumber into sticks and mince the scallions.

After baking, slice the duck breast thinly and remove any bay leaves.

Serve the duck with cucumber and scallions for guests to make rolls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens