Experience the elegance of fine dining with this refined Peking Duck dish, inspired by the iconic Forbidden City. The crispy skin and succulent meat are perfectly complemented by a sweet plum sauce, served alongside delicate steamed buns and vibrant garnishes for an exquisite presentation.
Medium 45 min 550 cal
Steps
- Preheat your oven to 400°F (200°C).
- Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat.
- In a small bowl, mix soy sauce, honey, rice vinegar, five-spice powder, and sesame oil.
- Rub the mixture all over the duck breast, ensuring it seeps into the scores.
- Place the duck breast skin-side up in a baking dish and roast for 20-25 minutes until skin is crispy and meat is cooked to your liking.
- While the duck is roasting, prepare the steamed buns according to package instructions.
- Once cooked, let the duck rest for 5 minutes before slicing thinly.
- Assemble the dish by placing a couple of slices of duck on each bun, drizzling with plum sauce, and adding cucumber and spring onion.
- Plate elegantly, using edible flowers for a touch of color and sophistication.
Ingredients
- 1 duck breast
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon five-spice powder
- 1 tablespoon sesame oil
- 2 small steamed buns
- 2 tablespoons plum sauce
- Fresh cucumber slices
- Spring onion, finely sliced
- Edible flowers for garnish
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