Gluten and Dairy Free Peking Duck Pancakes

serves / makes 4
60 prep time
60 mins cooking time

Description

Chinese is back on the menu!

A lot of Chinese cooking contains gluten due to the fact that traditional soy sauce is made from wheat. I picked up some gluten free soy sauce in Sainsburys so decided to have a go at some Chinese cooking. I went for a roast Peking duck served with some gluten free pancakes.

Enjoy!

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Ingredients

For the duck:

  • 1 duck crown
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon Chinese 5 spice
  • salt and pepper for seasoning
  • 4 tablespoons gluten free soy sauce
  • 1 tablespoon honey
  • 1 orange, sliced into rounds

For the pancakes:

  • 60g gluten free plain flour
  • 1 teaspoon xanthan gum
  • 2 tablespoons cornflour
  • 80ml water
  • 80ml dairy free milk
  • 2 eggs
  • 30g dairy free spread, melted
  • salt and pepper for seasoning

Method

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For the peking duck:

  • Pat the duck crown dry with kitchen towel and then score the skin with a sharp knife
  • In a small bowl combine the cinnamon, ginger, nutmeg, five spice, salt and pepper
  • Stir in 2 tablespoons of the soy sauce until it forms a paste
  • Spread over the duck
  • Leave the duck to marinade for a couple of hours in the fridge or overnight if you have time
  • Preheat the oven to 180 oC
  • Heat a large shallow pan over a high heat
  • Place the duck, skin side down, in the pan and cook for 5 minutes
  • Place the duck in a roasting pan, skin side up
  • Stir together the remaining 2 tablespoons of soy sauce and the honey
  • Spread on the duck and top with the sliced oranges
  • Roast the duck in the oven for 55 minutes
  • Remove from the oven and allow to rest for 20 minutes
  • Carve into slices

For the pancakes:

  • Beat together all the ingredients in a large bowl until smooth
  • Brush a shallow pan with oil and place on the cooker over a medium heat
  • Add one tablespoon of the mixture into the pan
  • Spread out the mix by tilting the pan until you have a paper thin pancake
  • Cook for 1 minute each side
  • Repeat until all the batter has been used
  • Serve the pancakes filled with the Peking duck, carrot, cucumber and plum sauce

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