I just love Peking Duck. But what do you do when you live approximately 12 270 miles from China’s old capital Peking – now known as Beijing? Well, you make a plan. I had to, the last time my hubby saw the duck hanging in my kitchen he thought I had turned into some or other crazy woman!
Look … fine-tuning Peking Duck has taken many hundreds of years to perfect. It has its origins in Imperial China and I can in no way replicate such an art, let alone go through the pure hard work of kneading and pressing the dough to make their little traditional pancakes (I have done it before … and my palms got a good beating).
But sometimes, if you want East to meet West in the scope of a working week, you have to make that plan. So here is the urban-working woman’s take or twist on the traditional Peking Duck …
Take two duck breasts and fry them skin down in a non-stick frying pan. Fry until the skin is crisp and golden brown. Do not over fry – I like my duck pinkish. And then … instead of sweating and toiling over the traditional pancakes (this being said with the greatest respect to the Chinese .. their culture and mastery of the culinary arts), go out a buy already made mini roti’s which you can use as the “pancake” (you can buy these at any good supermarket). Heat them up in a non stick frying pan – then add your sliced duck + julienned cucumber + spring onions slices and sprinkle with an easy hoisin-based peanut butter sauce with a bo-kaap twist, add a bit of chopped coriander … And Voilà, there you go – the juiciest + loveliest + untraditional Peking Duck … Bo-Kaap style! “Wèikǒu hǎo”.
- 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
- 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.
- While the duck breasts are frying, cut your vegetables and heat up your roti's.
- Mix all the sauce ingredients together.
- 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!