2 duck breasts
1/2 teaspoon of Sichuan pepper
1/2 teaspoon of salt flakes
Hoi sin sauce
1 teaspoon of sesame oil
2 tablespoons of water
6 eggs, whisked
2 tablespoons of cold water
cucumber & scallions, thinly sliced
This is by no means a traditional Peking Duck recipe. I came up with the idea of egg pancakes as a shortcut as I was pushed for time.
Hints and Tips
You can serve this as a starter as part of a banquet.
Remove the duck breasts from refrigerator and bring to room temperature (about 40 minutes)
Sprinkle Sichuan pepper and salt over the duck skin and rub over the duck skin only.
Using a non stick pan – place on stove and place duck breasts in cold pan. Turn on the heat to medium and allow the duck to cook for 15 minutes. This will render the fat and the duck will be tender and moist.
Turn the duck over and place in 180 degree oven for 7 minutes.
For the sauce, place ingredients in a small bowl and mix to combine.
Remove the duck from oven, wire rack covered with foil to rest while you cook the egg pancakes.
Heat a small non stick pan over a medium heat.
Place one teaspoon of sesame oil in pan and using a pastry brush over pan.
Pour a small amount of egg mixture in pan and spread into a thin layer.
Cook for 40-60 seconds then flip and cook for 30 seconds on other side. Remove from pan to serving plate and repeat process with remaining egg mixture.
Serve duck with egg pancakes, cucumber and scallions.