Recipe: Peking Duck à l’Orange

This savoury yet tangy starter is both easy to prepare and pleasurable to taste

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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.

 

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.

 

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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