- Gressingham duck breast
- Cucumber
- Spring onions
- Coriander
- Hoi Sin sauce
- Chinese five spice
- Olive oil
- White wine vinegar
- Caster sugar
- Micro coriander
''Peking Duck''
John Beardsworth
2nd February 2012
''Peking Duck''
Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following deconstructed 'Peking Duck' recipe by John Beardsworth a try?
Ingredients
Method
Marinade the duck in the five spice with a little olive oil.
Make a light pickle with the white wine vinegar and sugar,and melon ball the cucumber adding to the pickle.
Steam the spring onions then chargrill.
Pan fry the duck on the skin untill crisp, then place in the oven for around 6 minutes, remove and let rest.
Slice duck at an angle,scatter the cucumber and spring onions around the plate, place the duck and scatter the micro coriander, very simple.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
