They are favourites on the chinese cuisine ! Often roasted whole and carved at the table side .. "Peking Duck " sound familiar? 3 ways ah!!! Yes good memories start with the crispy skin in pancakes olalal the meat diced and fried with some crunchy vegetables and lettuce cups and the body or bones is done into a great soup to heat up the body and mind ☺
Duck breast or "Magret" for the French
Ginger , garlic,chili, sugar,soya sauce, sesame oil,pepper,oyster sauce ,rice wine vinegar ! Marinate all with the duck and let it rest 2 hours
Flour yeast sugar salt water ,,
Yeast water sugar are mixed together till yeast develops then kneed it with flour and salt for 5 min , let it grow in warm area for a hour . Then portion individually , proof again 30 min! Roll out very thing and bake in hot oven 275.c for a minute ! No color
Pan fry duck Breast on skin ! Add marination and little water, cook 10 min medium heat !
Remove duck , let rest before slicing !
Set up on your pancake with marination sliced cucumber spring onions and your yummy duck !!
Add hoisin sauce on side if you want !!! And feast up ..
Recipe photography creation By:Chef Nicholas Anderson for www.culinaryglobetrotter.com