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Crispy Peking Duck with Chinese Vegetables in White Wine

Sauce
No: Gluten / Dairy / Egg / Nuts

When we discovered this amazing recipe from Karla of My LaLa Life (mylalalife.com) we just knew we
had to include it for you. Even though it's ready in just over 30 minutes, it really is perfect for when you
want to have a special meal but you are low on time. Perfect to whip up as a romantic meal for two after the
kids have been put to bed.

Total Preparation Time 35 minutes

Serves 2, see notes
Cannot be frozen

Ingredients
2cm piece of ginger
2 garlic cloves
500g water
1 Tbsp vegetable stock paste
40g soy sauce
2 pre-marinated ready-roasted Peking duck breasts, skin on
2 carrots, peeled and sliced into thin discs
2-3 heads of baby pak choy, roughly cut into pieces, see notes
30g sesame oil
4-5 button mushrooms, sliced

White sauce:
1/2 tsp salt
1/2 tsp fish sauce or to taste
1/2 Tbsp sugar
1/2 Tbsp corn starch
5 Tbsp water
1 tsp Shaoxing wine

Method
1. Place ginger (2cm) and garlic (2) into bowl. Speed 7 / 3 seconds. Transfer into a separate bowl
and set aside. Do not clean the bowl.
2. Add water (500g) stock (1 Tbsp) and soy sauce (40g) to the mixer bowl.
3. Score duck skin diagonally then place onto the steaming attachment lower dish, skin side down.
Set aside pre-marinated sauce for later use.
4. Place sliced carrots on the steaming attachment upper tray and put steaming attachment in place.
Program 9 minutes / Steaming Temperature / Speed 1.
5. In a medium size bowl mix together the white sauce ingredients, salt (1/2 tsp), fish sauce (1/2 tsp),
sugar (1/2 Tbsp), corn starch (1/2 Tbsp), water (5 Tbsp) and Shaoxing wine (1 tsp) with a spoon.
6. Add pak choy (2-3) to the steaming attachment upper tray on top of the carrots and continue
cooking 6 minutes / Steaming Temperature / Speed 1. Once cooked keep vegetables aside,
 preferably warm. Please note, if you prefer your vegetables really wilted, take this opportunity to
further steam your vegetables to your liking while crisping the duck. Once you've moved the duck
to the frying pan as per the next step, transfer the pak choy vegetables into the steaming
attachment and steam for a further 2-3 minutes / Steaming Temperature / Speed 1. Drain the
liquid from the bowl.
7. Heat a small frying pan and fry the skin side of the duck in its pre-marinated sauce for
approximately 4 minutes, or until skin is crispy and to your liking. Once cooked, leave duck
breasts to rest skin side up.
8. Add sesame oil (30g) and reserved garlic and ginger into the clean and dry mixer bowl. Program 1
minute / 100C / Speed 1.
9. Add mushrooms (4-5) and white sauce mix to the bowl. Program
5 minutes / 100C / Reverse+Speed 1.
10. Add pak choy and carrots to the bowl and combine 10 seconds / Reverse+Speed 2.
11. Slice duck and serve with vegetables immediately.

Notes:

• You can use any leafy green Asian vegetable of your choice if pak choy isn’t your cup of tea (bok
choy, kai lan comes to mind). You could also add any additional vegetables like snow peas and
baby corn; bear in mind you will need to adjust the steaming time according to how you like them
cooked.
• While this recipe caters for two, you can increase that by adding more duck breasts (as many that
can fit into the steaming attachment) and accompany with some beautifully cooked jasmine rice,
as pictured above. It’s sure to be a bit of a crowd pleaser.

This recipe can be found in The Made in 30 Issue, including any associated
images, videos and links.