Peking-Style Duck Breast with Pancakes

Serving: 318 g

Ingredients

• duck breast150 g
• tortilla60 g
• cucumber70 g
• onion30 g
• honey8 g

Recipe steps

1. Score the fat cap, rub the skin with a mix of the honey, a splash of soy sauce and rice vinegar, and leave it uncovered in the fridge for at least 4 hours so the skin dries.
2. Pat dry, then render skin-side down in a cold pan over medium-low heat for 15 minutes, pouring off fat, until the skin is lacquered and glassy; flip 3 minutes and rest 10 minutes.
3. Cut the cucumber and spring onion into fine matchsticks and warm the thin pancakes in a dry pan or steamer.
4. Slice the duck thinly on a bias so each piece carries skin.
5. Serve so each pancake is smeared with hoisin, filled with duck, cucumber and onion, and rolled at the table.

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