Enjoy this quick dish for lunch or as a starter before the 'low and slow'
Who can resist the crispy duck pancakes in the Chinese restaurant? This recipe just uses duck breast cooked to the pink stage instead of to 95C (203F) which is the temperature the meat needs to reach in order for it to ‘pull’, as it would in the traditional duck pancakes. This dish would make an excellent lunch while you are waiting for a ‘low and slow’ to cook. Once you have cooked the duck don’t forget to turn the Traeger back down to the low temperature.
Ingredients:
- 2 duck breasts
- 2 tbsp vegetable oil
- bunch spring onions; sliced Julienne style
- ½ cucumber; sliced Julienne style
- Romaine lettuce; shredded
- satay sauce
- floured wraps
- hoisin sauce
Marinade:
- 2 tbsp hoisin sauce
- 1 tbsp Chinese 5-spice
Marinate the duck breasts in the hoisin sauce and Chinese 5-spice for 20 – 30 minutes.
Score the skin on the breasts, taking care not to go through into the flesh.
Pre-heat the grill to a roasting temperature of 175C (347F) place the breasts on the grate, skin side up, this allows the fat to render out from beneath the skin. Grill until still just pink in the centre, about 64C (147F). Use a digital temperature probe to make sure it is cooked to the desired temperature. As duck is a red meat it can be cooked to a lower temperature than the normal 75C (167F), which is the safe temperature for chicken. Rest for 10 minutes, covered in tinfoil and tea-towels, then cut into thin slices.
Put a little peanut sauce onto a floured wrap with shredded Romaine lettuce, add a couple of slices of duck, a few shreds of onion, some cucumber batons then top with a little more hoisin sauce.
