Peking duck pancake kit
The duck marylands are dry brined for 2 hours in a mix of five spice, garlic, ginger and salt we then slow cook them in the oven for 10 hours.
Two marylands are packed in a Peking duck glaze of honey, soy, ginger and bean curd and come with a sachet of homemade hoisin sauce and 12 pancakes.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Defrost fully. Preheat oven (FF) to 200 degrees.
Remove the duck from the plastic bag and lay on a baking paper-lined oven tray. Cook in the oven for 20-25 minutes or until piping hot. Remove the duck meat from the bone and slice. Heat the pancakes on a microwave-safe plate covered with cling film for 30 seconds or in a bamboo steamer till warmed through.
Serve with batons of cucumber, sliced spring onions and the sachet of hoisin sauce.