Peking Duck – incl Hoisin Sauce (Gluten Free)


  • 2 duck breasts


  • 1 tspn ground ginger
  • 1 tspn white pepper
  • 1 tspn cinnamon
  • 1 tspn nutmeg
  • 1 tspn onion powder
  • 1 tspn Chinise 5 Spice
  • 1/4 tspn ground cloves
  • 4 tbspn soy sauce
  • 2 tbspn honey
  • 1 tbspn olive oil
  • Ice Berg lettuce leaves – prepared as “wrap shells”
  • Spring onion, slices as soldiers or long rounds
  • Cucumber , chopped into soldiers
  • Hoisin sauce


  • Mix the marinade in the mixing bowl – Coat the duck breasts with the marinade & leave for at least 2 hours
  • Preheat the oven to 180 degrees.
  • Place the breasts in a hot fry pan skin-side-down. Cover and allow the breasts to brown in the pan for about 5 minutes or until the skin begins to brown slightly. Turn the breasts and cook for five more minutes.
  • Place the skillet in the preheated oven. Roast the duck for approximately 15 to 20 minutes if you prefer it to be cooked more on the well done side.


  • Lay out individual plates of sliced duck, lettuce leaves, spring onion, cucumber & Hoisin sauce
  • Grab a lettuce leaf – slop on some Hoisin sauce, duck slices, spring onion, & cucumber  – roll up and eat


  • 2 duck breasts – enough for 4 people

Hoisin Sauce – Gluten Free


  • 4 tbspn gluten free soya sauce
  • 2 tbspn peanut butter
  • 1 tbspn molasses (alternative honey)
  • 2 tspn rice vinegar
  • 1 clove garlic – fine minced (grated or crushed)
  • 2 tspn sesame oil
  • ½ to 1 tspn hot sauce of some sauce eg Mexican chipotle or similar
  • good pinch of ground pepper


  • Put all stuff into a small saucepan.  Gently heat and stir to “dissolve” the peanut butter.
  • Push thru a sieve


  • about ½ a cup


  • more garlic
  • more or less hot sauce

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