Peking Duck – incl Hoisin Sauce (Gluten Free)

Stuff

  • 2 x double duck breasts – skin removed and fat trimmed off

Marinade

  • 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

Method

  • 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. 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.

Serve

  • 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

Quantities

  • 2 x double duck breasts – enough for 4 people

Hoisin Sauce – Gluten Free

Stuff

  • 1/4 cup light gluten free soy sauce
  • [2 Tblsn smooth peanut butter – maybe try less]
  • 1 Tblsn honey
  • 2 tspn rice vinegar
  • 2 tspn sesame oil
  • 1 clove garlic, grated
  • 1/8 tspn black pepper
  • 1 tspn miso paste (OR 1 tspn Thai chili sauce & 1/4 tspn five spice powder)

Method

  • Put all stuff into a food processor – blend until combined & smooth.

Quantities

  • about ½ a cup

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