If you’re missing going out to eat at the Chinese restaurant since going gluten free, then why not try to recreate the flavours at home. We sliced up the duck and ate it with thin strips of cucumber, spring onion and shredded lettuce in buckwheat pancakes. Not the most delicate – but it was the best gluten, egg and dairy free option I could think of on the hoof. Lettuce leaf wraps are also a good option.
Though there are recipes for more authentic sounding gluten-free Chinese pancakes online, the ones I found all included egg (which daughter number 1 can’t eat). Next time I’ll see if these work with a flax egg.
Ingredients (Serves 2-3)
2 x duck breasts
For the marinade:
- ¼ cup hoisin sauce (see below for a gluten free version)
- ¼ cup rice wine or dry sherry
- ½ tsp five spice powder
- 1 thumb-sized piece of ginger (grated)
- 4 cloves garlic (grated).
Blend together the following ingredients:
- ¼ cup tamari soy sauce
- ¼ cup peanut butter
- 2 tsp honey
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 1 clove garlic (grated)
- freshly ground black pepper
- pinch of crushed chilli
- Score the skin of the duck breasts and salt them. Then pour the marinade into a shallow dish and rest the duck breasts in there for about an hour at room temperature (you could also put in the fridge overnight if you prefer).
- Preheat oven to 180 degrees C.
- Place the breast pieces in a cold ovenproof frying pan skin-side down. Cook on medium-low heat for 15 minutes, or until the fat has rendered down and the skin is golden.
- Flip over, and then, place duck breasts into the oven skin-side up for a further 8-10 minutes.
- Transfer onto a plate and allow to rest, uncovered, for 10 minutes before carving.
Picture by Clem Onojeghuo on Unsplash