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Dietary Specials - Gluten Free - it's my choice

peking duck

A delicious Chinese-style starter or main course.

Ingredients

2 duck breasts with the skin still on
15ml (1 tbsp) honey
15ml (1 tbsp) Tamari soya sauce (Meridian)

Pancakes (makes 10)

115g (4oz) Dietary Specials White Mix, plus extra for rolling
25ml (1 ½ tbsp) sunflower oil
60ml (4 tbsp) water

To Serve

3 – 4 spring onions, thinly shredded
¼ cucumber, thinly shredded
Plum Sauce (Sharwoods)

Method

1. To make the pancakes: In a medium sized bowl mix the all White Mix with the oil and beat in the water to produce a soft dough. Divide into 10 small balls. Dust the work surface with the mix, roll each ball out to a very thin round 16cm (6inches) diameter.
2. Heat a non stick frying pan (NO OIL), lift each pancake off the work surface with a slice and dry fry the pancake for 30 seconds each side. (THESE CAN BE MADE IN ADVANCE AND WARMED IN A BAMBOO STEAMER).
3. Wash the duck and dry thoroughly, in a small bowl mix together the honey and soya sauce. Place the duck skin side uppermost on a rack over a roasting tin and coat the duck with the honey mixture. Cook in a preheated oven at 200°C/400°F/ Gas Mark 6 for 35 – 40 minutes or until the duck is cooked.
4. To serve carve the juicy duck breasts into thin slices and shred slightly, the skin should also be used.
5. Place a pancake on each plate, spread with ½ - 1 teaspoon of plum sauce, place on a few strips of shredded spring onion and cucumber. Top with some shredded duck. Roll up and eat.