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Peking duck pancake kit

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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.

Free range duck marylands, pancakes (wheat flour, water, soy bean oil, salt), hoisin sauce [honey, red miso paste (water, soybean, rice, salt, alcohol (2%), riboflavin), rice wine vinegar, garlic, spices], Peking duck glaze [shaoxing wine (water, rice, wheat, salt, ammonia caramel (E150c)), honey, red bean curd (water, soy bean, wine, salt, red yeast rice, spice), garlic, ginger, soy sauce (water, soybeans, wheat, salt), citrus peel (tangerine)], salt, garlic, ginger, spices
CONTAINS:
Gluten, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sesame, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 Per 100gSmall
ENERGY2500kJ13748kJ
PROTEIN10.3g56.6g
FAT TOTAL58.7g322.7g
- SATURATED17.9g98.4g
CARBS9.0g49.7g
- SUGARS7.5g41.4g
SODIUM1101mg6056mg
Small:
Serves two adults as main course or more if sharing as a canape. Two duck marylands and 12 pancakes.
Serve with batons of cucumber, sliced spring onions and the sachet of hoisin sauce.

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.