LEE KUM KEE
Recipes

Peking Style Duck Breast

                                                                             A simple, stylish and healthy take on a Chinese classic.

Ingredients

Duck breasts 2
Cucumber, sliced into sticks  100g
Spring onion, finely sliced  100g

Marinade

Chinese five spices power  1 Tsp
Lee Kum Kee (Professional) Premium Light Soy Sauce  2 Tbsp
Spring onion, finely chopped  10g
Rosemary leaves  1/2 Tsp

Sauce Mix

TWO SAUCE MIX FOR DIPPING
OPTION 1:
Lee Kum Kee (Professional) Plum Sauce  3 Tbsp
Wasabi  1 Tbsp
White wine or wine  1 Tbsp
Hot water  1 Tbsp
OPTION 2:
Lee Kum Kee (Professional) Gluten Free Oyster Sauce  1 Tbsp
Lee Kum Kee (Professional) Peking Style Sauce  3 Tbsp
Sesame oil  1 Tsp
Sugar  1 Tsp
Hot water  2 Tbsp

Method

1 Marinate duck breasts overnight.
2 Pan fry the duck breasts in a 200°C oven for 15 minutes or until cooked through.
3 Serve with the two special dipping sauces or along with Chinese pancake, cucumber and spring onions.
Serves   2 
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