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Dietary Specials - Gluten Free - it's my choice

peking duck

A delicious Chinese-style starter or main course.

Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

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) DS-gluten free 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.