Learn to make Chinese duck with pancakes

This recipe is a lower-fat version of crispy-skin duck, using skinless duck breast. The richness of the hoisin sauce is balanced with green peppers and a simple ginger marinade. Paired with Chinese pancakes, this is a succulent and simple meal.

This dish takes 15 minutes to prepare, 30-60 to marinade, and 8 minutes to cook. It serves 4. You'll need the following:

• 50 g (1/4 cup) fresh grated ginger
• 1 clove garlic, crushed
• 15 g (1 tbsp) soy sauce
• 15 g (1 tbsp) sesame oil
• 78 ml (1/3 cup) dry sherry
• 4 boneless, skinless duck breasts, about 110 g (1 1/4 lb) each
• 1 green pepper
• 1/2 cucumber
• 8 scallions
• 30 g (2 tbsp) olive oil or canola oil
• 20 Chinese pancakes
• 60 g (4 tbsp) hoisin sauce

1. Add the ginger to a large shallow dish. Stir in the garlic, soy sauce, sesame oil, and sherry. Add the duck and turn to coat it in the marinade. Cover and marinate for 30 to 60 minutes. Cut the green pepper and cucumber into sticks and trim and slice the scallions into fine strips. Arrange the vegetables on a serving dish.
2. Heat the oil in a frying pan over high heat. Transfer the duck to the pan, reserving the marinade. Fry the duck for one minute on each side. Reduce heat to low, cover, and cook for five minutes, turning twice, until the duck is browned but still pink inside. Warm the pancakes according to the package directions.
3. Slice the duck and transfer it to a warmed serving dish. Add the marinade to the pan and boil the pan juices for one minute to thicken. Scrape the browned bits from the bottom of the pan and stir in the hoisin sauce before removing from the heat. Serve each pancake with vegetables, a few slices of duck, and the sauce.

• To check whether the duck is cooked, pierce one breast with a small knife. If the meat is bloody, continue cooking. If it's pink but firm, it's done. If you prefer your duck well-done, cook the duck for 9 to 10 minutes or until the inside is brown.
• Instead of using whole duck breasts, try more economical stir-fry duck breasts. Stir-fry them in hot oil for three to five minutes, then add the marinade and stir in the hoisin sauce. Bring to a boil, reduce the heat, and simmer for one minute.
• Pork or lamb steaks make a good alternative to duck.
• If you can't find Chinese pancakes, you can make crêpes or buy ready-made crêpes at the supermarket. Serve two large crêpes per portion.

• Some studies have linked ginger to relief from arthritis and joint pain. Compounds in ginger called gingerols may also have antioxidant properties, helping to protect against heart disease and some cancers.
• Each serving contains the following nutrients:
• 459 Calories
• 18 g Fat
• 4 g Saturated fat
• 37 g Carbohydrates (3 grams fibre)
• 29 g Protein

Duck is a juicy and delicious meat that many people don't eat very often. This recipe is a great opportunity to bring some duck into your diet.

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