Crispy Peking Duck with Chinese Vegetables in White Wine Sauce
When we discovered this amazing recipe from Karla of My LaLa Life we just knew we had to include it for you. Even though it's ready in just over 30 minutes, it really is perfect for when you want to have a special meal but you are low on time. Perfect to whip up as a romantic meal for two after the kids have been put to bed.
Recipe Tester Feedback: "This was a special meal, all the more so for requiring just over half an hour's effort. The flavours in the sauce were an utter delight. Next time I will add some steamed rice to make the most of the sauce!" - Lisa
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 35 minutes
Serves 2, see notes
Cannot be frozen
- ginger - 2cm piece
- garlic cloves - 2
- water - 500g
- vegetable stock - 1 Tbsp, paste
- soy sauce - 40g
- duck breasts - 2, pre-marinated ready-roasted, breasts, skin on
- carrots - 2, peeled and sliced into thin discs
- pak choy - 2-3 heads, baby, roughly cut into pieces, see notes
- sesame oil - 30g
- mushrooms - 4-5, button, sliced
- White sauce:
- salt - 1/2 tsp
- fish sauce - 1/2 tsp, to taste
- sugar - 1/2 Tbsp
- corn starch - 1/2 Tbsp
- water - 5 Tbsp
- Chinese cooking wine - 1 tsp , Shaoxing
- Place ginger (2cm) and garlic (2) into bowl. Speed 7 / 3 seconds. Transfer into a separate bowl and set aside. Do not clean the bowl.
- Add water (500g) stock (1 Tbsp) and soy sauce (40g) to the mixer bowl.
- Score duck skin diagonally then place onto the steaming attachment lower dish, skin side down. Set aside pre-marinated sauce for later use.
- Place sliced carrots on the steaming attachment upper tray and put steaming attachment in place. Program 9 minutes / Steaming Temperature / Speed 1.
- In a medium size bowl mix together the white sauce ingredients, salt (1/2 tsp), fish sauce (1/2 tsp), sugar (1/2 Tbsp), corn starch (1/2 Tbsp), water (5 Tbsp) and Shaoxing wine (1 tsp) with a spoon.
- Add pak choy (2-3) to the steaming attachment upper tray on top of the carrots and continue cooking 6 minutes / Steaming Temperature / Speed 1. Once cooked keep vegetables aside, preferably warm. Please note, if you prefer your vegetables really wilted, take this opportunity to further steam your vegetables to your liking while crisping the duck. Once you've moved the duck to the frying pan as per the next step, transfer the pak choy vegetables into the steaming attachment and steam for a further 2-3 minutes / Steaming Temperature / Speed 1. Drain the liquid from the bowl.
- Heat a small frying pan and fry the skin side of the duck in its pre-marinated sauce for approximately 4 minutes, or until skin is crispy and to your liking. Once cooked, leave duck breasts to rest skin side up.
- Add sesame oil (30g) and reserved garlic and ginger into the clean and dry mixer bowl. Program 1 minute / 100C / Speed 1.
- Add mushrooms (4-5) and white sauce mix to the bowl. Program 5 minutes / 100C / Reverse+Speed 1.
- Add pak choy and carrots to the bowl and combine 10 seconds / Reverse+Speed 2.
- Slice duck and serve with vegetables immediately.
- You can use any leafy green Asian vegetable of your choice if pak choy isn’t your cup of tea (bok choy, kai lan comes to mind). You could also add any additional vegetables like snow peas and baby corn; bear in mind you will need to adjust the steaming time according to how you like them cooked.
- While this recipe caters for two, you can increase that by adding more duck breasts (as many that can fit into the steaming attachment) and accompany with some beautifully cooked jasmine rice, as pictured above. It’s sure to be a bit of a crowd pleaser.