Duck & Hoi Sin Sauce Pancakes
Credited to: Coeliac UK
Kcal: 1315.0
Serves 4
45 mins prep
135 mins cooking time
Ingredients
Duck
- 1 (1.8kg) whole duck
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground white pepper
- 1/8 tsp ground cloves
- 3 tbs Tamarin (Gluten Free Soy Sauce)
- 1 tbs honey
Pancakes
- 60g gluten free plain flour
- ½ tsp xanthan gum
- 25g cornflour
- 100ml water
- 100ml milk
- 2 eggs
- Oil for frying
- Salt and pepper for seasoning
Hoi Sin Sauce
- 4 tbsp soy sauce *
- 1 tbsp smooth peanut butter
- 2 tbsp molasses or soft brown sugar
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tbsp sesame seed oil
- 1 tsp Siracha or tabasco sauce
- Pinch of white pepper to season
- Carrots, cucumber, and spring onion strips to serve
Notes: *Check Coeliac UK's Food and Drink Information for suitable products
Method
For the Peking Duck:
- Pat dry the duck inside and out. Cut off the tail and discard
- In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cover and refrigerate the bird for at least 2 hours, or overnight
- Place the duck – breast-side up - on a rack in a big enough wok or pan and steam for an hour adding a little more water, if necessary, as it evaporates. Lift the duck with two large spoons and drain juices
- Preheat the oven to 190˚C/Gas 5. Place the duck – breast-side up - in a roasting tin and prick the skin all over using a fork
- Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 220˚C / Gas 7. Roast for 5 minutes or until the skin is richly browned. Do not allow the skin to burn.
For the pancakes:
- Beat together all the ingredients in a large bowl until smooth.
- Brush a shallow frying pan with a little oil and place on the cooker over a medium heat. Add one tablespoon of the mixture into the pan. Spread out the mixture by tilting the pan until you have a paper thin pancake Cook for one minute each side. Repeat until all the batter has been used.
For the sauce:
- Combine all the sauce ingredients into a small saucepan, and bring to the boil. Lower the heat and simmer gently for five minutes until it thickens
- Serve the pancakes filled with the Peking duck, carrot, cucumber and Hoi Sin sauce
Nutritional information per serving
Kcal
1315
Fat
76g
Carbs
37g
Protein
117g
Fibre
4g
