Pink Duck Peking Style Loves Cucumber Salad

5 from 6 votes
Prep Time 3 hours
Total Time 3 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 182 kcal


For the cucumber salad:

  • 4 Pc. Cucumbers
  • 5 Pc. Spring onion
  • 10 tbsp Thai fish sauce
  • 2 bunch Coriander
  • 1,5 Pc. Chili
  • 2 Pc. Limes

For the duck and the marinade:

  • 900 g Duck breast
  • 5 tbsp Soy sauce
  • 2 tbsp Tam Duc
  • 1 tbsp Ginger

For the sauce:

  • 400 g Plum jam
  • 1 Pc. Organic orange
  • 1 tsp Five spice powder
  • 5 tbsp Soy sauce
  • 0,5 Pc. Chili

For the pancakes and the filling:

  • 200 g Wheat flour
  • 2 tbsp Sesame oil
  • 150 ml Lukewarm water
  • 3 Pc. Spring onions
  • 1 Pc. Cucumber
  • 1 Handful Bean sprouts
  • 2 bunch Coriander


Cucumber salad:

  • For the cucumber salad, peel the cucumbers and do not use the peel any more. Cut the cucumber into thirds, then continue peeling with a peeler while turning continuously until the kernels are reached.
  • Place the cucumber strips in a bowl and drain. Cut the remaining cucumbers for the pancakes into fine strips, drain and set aside.
  • Cut the spring onions into thin, diagonal rings. Roughly chop the coriander. Halve and core the chilli pepper and chop it very finely.
  • Squeeze the limes. Mix everything together with the fish sauce and marinate the cucumbers in a bowl.

Duck breast:

  • Wash the duck breast thoroughly and pat dry. Mix the syrup, soy sauce with a dash of water and finely chopped ginger.
  • Brush the duck breast with the marinade and let it dry for about 2 hours. Brush again and let dry again.
  • Repeat the process one more time and then let it dry and steep overnight. As an addition, a few leaves of coriander and slices of ginger can be added to the duck breast.


  • For the pancakes, sieve the wheat flour into a bowl. Add the sesame oil and lukewarm water. Knead the mixture into a smooth dough with a wooden spoon, shape it into a ball and then let it rest for about 30 minutes.


  • For the sauce, put the plum puree in a saucepan, rub in the peel of one orange, also squeeze out the juice and add it.
  • Season with the five-spice powder, soy sauce and chilli. Heat briefly. If the puree is too thick, mix with a little water.

Filling the pancakes:

  • For the filling of the pancakes, cut the spring onions into as fine strips as possible (approx. 6 cm long, as the pancakes will be this size). Then pluck the coriander leaves.
  • Rinse the bean sprouts. And don't forget the cucumber strips that have already been cut. Knead the flat dough briefly.
  • Roll out the dough on a floured surface 2 cm thick and cut out cookies with a round cutter (e.g. a tumbler, diameter approx. 6 cm). A total of 8 pieces (1.5 pieces per person).
  • Roll out the cookies from the middle on a lightly floured surface so that you can see through them. Temporarily store the rolled out pancakes on a plate.
  • Heat a non-stick pan and bake the pancakes out on both sides. They should take on as little color as possible.
  • Immediately place the baked pancakes between strips of baking paper, stack them on top of each other and cover with aluminum foil and keep them slightly warm.
  • Before serving, heat the flatbreads in a steamer basket or in a baking dish in the oven.


  • Preheat the oven to 200 ° C fan oven. Pour approx. 1⁄2 l of warm water into a baking sheet. Sear the duck on the skin in a pan, then place in the oven for about 15 minutes.
  • Spread the sauce on the flatbreads and top with them. After 15 minutes, take the duck breast out of the oven and cut off a few slices (n.B.) for the filled pancakes.
  • Put the duck breast back in the oven, switch the temperature down to 150 ° C and turn on the grill function.
  • Grill the duck breast for about 5 minutes until it is ready to serve.
  • In the meantime, add the pancakes with a little sauce, the cucumber strips, the spring onions, the bean sprouts and the coriander leaves. cover and heat. Finished.


Serving: 100gCalories: 182kcalCarbohydrates: 11.1gProtein: 10.4gFat: 10.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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