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.
1
Marinate the duck in kefir for 2 hours.
- Duck breast fillet: 1 piece
- Fat-free 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.
- Oranges: 1 piece
- Fresh ginger root: 1 piece
- Cucumbers: 1 piece
- Spring onion: 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.)
- Chinese five-spice powder: 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.
- 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.
- Duck breast fillet: 1 piece
- Thin crepes: 24 pieces
