Peking duck pancake kit

Peking duck pancake kit

Peking duck pancake kit

Who can resist a duck pancake or twelve? This comes as two free-range duck marylands, slow-cooked in a Chinese spiced glaze with home-made hoisin sauce and 12 pancakes, ready to heat, shred and stuff generously – batons of cucumber and spring onion are the classic accompaniments. Finger food for dinner? Leftovers for the most glamorous lunchbox in the school? Why ever not?! 

To Serve

Shred the meat off the bone (we’ll look away while you gnaw those knobbly ends of the drumsticks) and wrap in the pancakes, with the hoisin sauce supplied, batons of cucumbers and slivers of spring onion.  

Ingredients

Free range duck marylands (68%), pancakes (14%) (wheat flour, water, soybean oil, salt), shaoxing wine (water, rice, wheat, salt, ammonia caramel (e150c)), honey, salt, red bean curd (water, soybean, wine, salt, red yeast rice, spice), garlic, ginger, soy sauce (water, soybean, wheat, salt), spices, citrus peel (tangerine). Hoisin sauce (honey, red miso paste (water, soybean, rice, salt, alcohol (2%), riboflavin), rice vinegar, garlic, spices)

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 225g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2786 kJ 1238 kJ
PROTEIN 35.6 g 15.8 g
FAT (TOTAL) 30.6 g 13.6 g
-SATURATED 8.3 g 3.7 g
CARBOHYDRATE 61.7 g 27.4 g
-SUGARS 25.0 g 11.1 g
SODIUM 1508 mg 670 mg

Allergens

Does contain: gluten, soy, wheat

May contain: crustaceans, eggs, fish, lupin, milk, molluscs, peanuts, sesame, sulphites, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

450g - 2 duck marylands, 12 pancakes and hoisin sauce

To Cook

prep level
Some Prep

Defrost fully. Preheat oven (FF) to 200 degrees. Remove the duck from the plastic bag and place 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 12 pancakes (2 packs of six) on a microwave-safe plate covered with cling film for approximately 30 seconds or in a bamboo steamer till warmed through, separate the pancakes before serving with batons of cucumber, sliced spring onions, and the sachet of hoisin sauce.