Peking Duck Pancakes

Peking Duck Pancakes are a delightful combination of tender duck, fresh vegetables, and savory hoisin sauce, all wrapped in a soft pancake. This kosher version captures the essence of traditional Chinese cuisine while adhering to dietary laws.

Ingredients

• Duck breast - 300 grams
• Soy sauce - 2 tablespoons
• Honey - 1 tablespoon
• Hoisin sauce - 4 tablespoons
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Green onions - 2, sliced
• Flour - 100 grams
• Water - 60 ml
• Salt - 1/4 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. 1. Preheat the oven to 200°C (400°F).
2. 2. Score the skin of the duck breast in a crisscross pattern and season with soy sauce and honey.
3. 3. Place the duck breast skin-side up on a baking tray and roast in the oven for 20-25 minutes, until crispy and cooked through.
4. 4. While the duck is roasting, prepare the pancakes by mixing flour, water, and salt in a bowl to form a dough.
5. 5. Knead the dough for a few minutes until smooth, then divide into 4 equal portions.
6. 6. Roll each portion into a thin circle (about 15 cm in diameter) and cook in a non-stick skillet over medium heat for 1-2 minutes on each side until slightly puffed and cooked.
7. 7. Once the duck is cooked, allow it to rest for 5 minutes before slicing it thinly.
8. 8. To assemble, spread a little hoisin sauce on a pancake, add slices of duck, and top with cucumber, carrot, and green onions.
9. 9. Roll up the pancake and serve immediately.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in vitamins and minerals from vegetables, promoting overall health.

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