Hello everyone, welcome to my latest recipe for Gluten Free and Dairy Free Peking Duck Pancakes.
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.
Other Dinner Ideas
If you like this recipe for Gluten Free and Dairy Free Peking Duck Pancakes then you might like to try one of my other dinner recipes:
- Make a pasta bake with my Gluten Free and Dairy Free Chilli Beef Pasta
- Try out a risotto with Gluten Free and Dairy Free Roasted Tomato and Smoked Bacon Risotto
- Have some fish with my Gluten Free and Dairy Free Homemade Fish Finger Buns
- Have a vegetarian option with my Gluten Free and Dairy Free Cheese & Tomato Potato Bake
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
Peking Duck Pancakes (Gluten Free, Dairy Free)
Ingredients
For the duck:
For the pancakes:
Instructions
For the peking duck:
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Pat the duck crown dry with kitchen towel and then score the skin with a sharp knife
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In a small bowl combine the cinnamon, ginger, nutmeg, five spice, salt and pepper
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Stir in 2 tablespoons of the soy sauce until it forms a paste
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Spread over the duck
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Leave the duck to marinade for a couple of hours in the fridge or overnight if you have time
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Preheat the oven to 180 oC
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Heat a large shallow pan over a high heat
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Place the duck, skin side down, in the pan and cook for 5 minutes
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Place the duck in a roasting pan, skin side up
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Stir together the remaining 2 tablespoons of soy sauce and the honey
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Spread on the duck and top with the sliced oranges
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Roast the duck in the oven for 55 minutes
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Remove from the oven and allow to rest for 20 minutes
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Carve into slices
For the pancakes:
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Beat together all the ingredients in a large bowl until smooth
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Brush a shallow pan with oil and place on the cooker over a medium heat
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Add one tablespoon of the mixture into the pan
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Spread out the mix by tilting the pan until you have a paper thin pancake
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Cook for 1 minute each side
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Repeat until all the batter has been used
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Serve the pancakes filled with the Peking duck, carrot, cucumber and plum sauce
Servings 4
- Amount Per Serving
- Calories 262kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 2.3g12%
- Total Carbohydrate 24.8g9%
- Dietary Fiber 1.1g5%
- Sugars 7.2g
- Protein 18.9g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.