Peking Style Duck Breast

Pasta dishes are just always delicious!

Stir the ingredients of the marinade and soak the duck breasts in it for a day. Then rub dry or pat dry. Sear on the skin side, turn to the other side and cook leisurely with a thermometer at 65 to 75 °C in the stove to 64 °C core temperature. Then rest the duck breasts a tiny bit and sear repeatedly on the skin side until crispy.

Peking pancakes:

Cook a smooth dough from the ingredients and bake in oil or possibly sesame oil until crispy, the dough should contain small bubbles, then keep warm.

Mix all ingredients of the sauce. Spread warm pancakes with the sauce, top with some cucumber and spring onion strips (if you like, with a little bit of ginger).

Then cut the crispy skin from the duck breasts into narrow strips, also spread evenly on the pancakes, fold everything together and serve with your fingers. Cut the duck breast meat into strips and serve with noodles or possibly long grain rice. In addition it can Asian wok vegetable form. In Asia, the duck breast is rolled in maizena (corn starch) and fried in a fat bath until crispy. There one drinks with pleasure rice wine, tea or possibly simply a cool beer in addition.

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