bo-kaap peking duck + peanut butter hoisin sauce
Prep time
Cook time
Total time
Serves: 2
  • 2 Duck Breasts (+-220g each)
  • Cucumber – julienned
  • Spring onions – sliced in thin lengths
  • Chillies (optional)
  • Mini roti’s - warmed up in a non stick frying pan
  • Fresh coriander - chopped
  • Hoisin peanut sauce
  • ½ Cup of Hoisin sauce
  • ½T Vinegar (normal white grape vinegar)
  • ¼t Mild curry powder
  • 2T Water
  • 2t Peanut butter
  1. Arrange the breasts skin side down in a large, heavy skillet set over medium-low heat. After a few minutes, the skin will begin to melt. Cook about 6 to 8 minutes, until the skin becomes crisp and brown and a great deal of the fat has rendered out. Turn them over, increase the heat to medium high and cook 2 to 3 minutes, until the bottom is brown and the breasts feel springy to the touch.
  2. While the duck breasts are frying, cut your vegetables and heat up your roti's.
  3. Mix all the sauce ingredients together.
  4. Then all you do is slice the duck breasts obliquely into thin even slices and add to your warm roti. Place some veggies on top and sprinkle with the sauce. Yummy!
Recipe by Anél Potgieter at