Duck breast in a pancake with sauce and vegetables "Peking style"

4 servings

270 minutes

Duck breast in a pancake with sauce and 'Peking-style' vegetables is a vibrant dish of Chinese cuisine inspired by traditional Peking duck. The origins of this recipe trace back to the imperial palace of ancient China, where crispy duck was a symbol of celebration and luxury. In this version, tender duck fillet is marinated in kefir for softness and unique flavor, then baked to a golden crust with aromatic spices and citrus notes of orange and ginger. Wrapped in a thin pancake, juicy duck is complemented by crunchy vegetables and a spicy sauce, creating a balance of flavors and textures. The dish is perfect for warm family dinners or festive gatherings, delighting gourmets with the harmony of Eastern aromas and elegant presentation.

Energy value per serving

• Calories: 450.1
• Proteins: 23.4g
• Fats: 19.1g
• Carbohydrates: 48.1g

Ingredients

• Chinese Five Spice: 1 tbsp
• Ground paprika: 1 tbsp
• Duck breast fillet: 1 pc
• Oranges: 1 pc
• Fresh ginger root: 1 pc
• Cucumbers: 1 pc
• Green onions: 1 bunch
• Carrot: 2 pc
• Thin pancakes: 24 pc
• Low-fat kefir: 1 l

Cooking steps

1. Marinate the duck in kefir for 2 hours.

   Required ingredients:

   • Duck breast fillet: 1 piece
   • Low-fat kefir: 1 l

2. Cut the orange into 4 pieces, peel and thinly slice 1 small piece of ginger, and slice the cucumber, onion, and carrot into thin long slices.

   Required ingredients:

   • Oranges: 1 piece
   • Fresh ginger root: 1 piece
   • Cucumbers: 1 piece
   • Green onions: 1 bunch
   • Carrot: 2 pieces

3. Preheat the oven to 180 degrees. Combine spices and paprika, and rub the mixture on the duck outside and inside. Stuff the bird with orange quarters and ginger. Place on a baking tray and roast for 40 minutes. (If the duck is whole or bone-in fillet, roast breast side down first.)

   Required ingredients:

   • Chinese Five Spice: 1 tablespoon
   • Ground paprika: 1 tablespoon
   • Duck breast fillet: 1 piece
   • Oranges: 1 piece
   • Fresh ginger root: 1 piece

4. Remove the duck from the oven and let the excess fat drain. Turn the carcass over and roast for another 1 hour and 20 minutes until the skin is dark golden and crispy, and the meat is cooked. To ensure a crispy crust, increase the heat to 200 degrees in the last 20 minutes of cooking.

   Required ingredients:

   • Duck breast fillet: 1 piece

5. Cut the meat into pieces with a fork or knife. If the duck is whole, remove the meat from the bones with a fork. Wrap each piece of duck in a pancake, drizzle with sauce, and serve with sliced vegetables.

   Required ingredients:

   • Duck breast fillet: 1 piece
   • Thin pancakes: 24 pieces