This savoury yet tangy starter is both easy to prepare and pleasurable to taste
Celebrity chef Tim Ong of Asian Food Channel’s “The Amazing Food Challenge” shares his method on how to prepare this unique East-meets-West Peking Duck dish.
Impress your guests with the Peking duck à l’Orange — an appetising starter with a French twist on the traditional Peking Duck crepe.
Ingredients (Serves four to six persons as a starter)
Roast Duck
- 1 Duck breast
- 2 tbsp Light soy sauce
- 1 tbsp Five spice powder
- 25g Brown sugar
- 3 tbsp Honey
- Sea salt and cracked pepper, to taste
- Chinese Pancakes
- 150g Plain flour
- 100g Water
- 10g Grape seed oil
- À l’Orange Sauce
- 240ml Freshly-squeezed orange juice
- 50g White sugar
- 30g Light soy sauce
- 3 Star anise
- 1 Cinnamon stick
- 3 Fresh ginger slices
- 1 tbsp Honey
- 3 tbsp Shaoxing cooking wine
Garnishing
Sliced cucumber, Shredded lettuce, Chopped spring onion
Method
Marinade
Combine all the ingredients together and season it to taste.
Peking Duck
– Clean the duck breast of sinew and score the duck fat in a crisscross pattern.
– In a pot of boiling water, blanch the duck breast for 1 minute.
– Remove and place on a tray. Place the tray in the fridge to chill for 1 hour.
– Brush with the marinade and leave it to dry overnight in the fridge uncovered.
– Pre-heat the oven to 170°C. Brush the duck with the marinade and bake in the oven for 20 minutes. Turn the oven to grill, and grill for 5 minutes.
– Remove and let it rest for 10 minutes before carving.
A l’Orange Sauce
– Place all the sauce ingredients into a pot.
– Bring to a boil and simmer for 10 minutes till the sauce is reduced and has thickened.
Chinese Pancakes
– Bring the water to a boil. Mix the boiling water with flour and knead it for 2 minutes till you have smooth dough.
– Let the dough rest for 30 minutes before rolling out.
– Roll out the dough till it is 3mm flat. Using an 8cm ring cutter, cut out discs of dough.
– Brush one side with a bit of oil and stick two dough discs together. Roll flat out as thinly as possible with a rolling pin.
– Brush pancake with oil and fry in a non-stick frying pan on medium heat till slightly brown on both sides. Repeat with the remaining pancakes.
– Stack cooked pancakes between greaseproof paper. Prepare a steaming basket and steam pancakes for 5 minutes before serving.
To Serve
– Thinly slice the duck breast.
– Place the sauce and garnishing onto the warm pancakes, finishing with the duck breast on top. They are now ready.
[su_note note_color=”#b4f1fa”]
Tim Ong
Australian-born chef Tim Ong, head of Camp Asia’s “Super Chef”, a cooking programme for kids, has also appeared on Asian Food Channel’s “The Amazing Food Challenge” and serves as a consultant to several restaurants here.
Tim’s favourite cuisine is Japanese, particularly sushi. He loves fermented products and you’ll always find kimchi or miso in his pantry. [/su_note]
A version of this article appeared in the print edition of Weekender, Issue 149, April 1 – April 14, 2016, with the headline ‘Peking Duck à l’Orange ‘.
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