Peking mallard breasts with hoi sin and Chinese pancakes

Ingredients

2-3 wild mallard breasts, skin scored

Marinade

2tbs hoisin sauce
2tbs shaoxing wine (or dry sherry)
Dash of sesame oil
½tsp five spice
1 thumb sized piece of fresh ginger, sliced
4 cloves garlic, coarsely chopped

Garnish

½ cucumber sliced into thin strips
4 spring onions, thinly sliced
8 Chinese pancakes
120ml hoisin sauce

Instructions

Mix all the marinade ingredients together in a bowl. Pour the marinade over the mallard breasts and gently rub into the flesh of the meat. Cover and leave in the fridge for at least3 hours or overnight if time allows.

Remove the breasts from the marinade, brush off any excess liquid, and sprinkle salt on both sides. Cook skin side down ina preheated pan with butter (or oil) over a medium-low heat. A small wild duck only needs 3-4 minutes for the skin to crisp, then flip over to cook the other side until it reaches medium or medium-rare in the centre (another 2-3 minutes, or 4-5 if you like it well done). Once cooked to your liking remove the breasts from the pan and loosely cover with foil to rest for at least5 minutes. In the meantime, heat the pancakes in a warm oven.

Carve the mallard breasts thinly, or shred if well done. Spoon a little of the hoisin sauce onto one of the pancakes, add spring onions, cucumber and your perfectly cooked mallard. Wrap it all up and enjoy. Repeat until they’ve all gone: it won’t take long!

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