Main ingredients 🥩
오리가슴살해선장라오간마dumpling wrapperscucumbergreen onionolive oil
Kang Leo's European-style Peking Duck
A simple way to enjoy European-style Peking duck at home using duck breast with a crispy skin and juicy meat.
🙋 Recommended for
- ⭐ Those who want to enjoy a special and unique restaurant-style dish at home.
- ⭐ Those curious about how to cook duck breast without it being tough and in the most delicious way.
Ingredients needed 🛒2 servings
- 2 pieces of duck breast
- hoisin sauce (to taste)
- Laoganma (to taste)
- 1 pack of dumpling wrappers
- 1/2 cucumber
- 1 stalk of green onion
- a pinch of salt
- a pinch of pepper
- pure olive oil (to taste)
Recipe 🍳
- Score the skin of the duck breast in a crisscross pattern, then season with salt and pepper.
- Julienne the cucumber and green onion and set aside.
- Place the duck breast skin-side down in a cold pan, add a little pure olive oil, and cook over low heat to render the fat and crisp the skin.
- Once enough fat has rendered, continuously baste the meat with the accumulated oil and fat (arroser) to cook it. Flip and gently cook the meat side, then rest.
- Toast the dumpling wrappers in a dry pan until lightly browned. Slice the cooked duck breast into bite-sized pieces.
- Place duck slices, julienned cucumber and green onion on a toasted dumpling wrapper, add hoisin sauce and Laoganma to taste, then wrap and enjoy.
- Score and season the duck breast, then julienne the vegetables.
- In a pan, cook the duck skin-side down over low heat, basting with oil until golden and crispy.
- Lightly toast the dumpling wrappers, slice the duck, and serve with sauce and vegetables.
Cooking tips 💡
- Start cooking the duck in a cold pan over low heat to allow the fat to render properly and achieve crispy skin.
- Continuously baste the duck with the rendered fat for a crispy exterior and moist interior.
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