Peking Duck with the fresh zing of pickled vegetables and the fruity pop of Pepperberry & Cherry Flavour Pearls all presented simply on a fresh baby Cos leaf.
Light and fresh and easy to prepare…a great starter if you are entertaining gluten free diners
We kept our prep to an absolute minimum with this dish and bought some Peking duck Breasts from the supermarket although I think it’s always fun to do a China Town run if you have time…
What you’ll need…
- Peking Duck Breasts x 2 – this is what we used
- 3 or 4 baby cos lettuce- you will just need the smaller inner leaves for this recipe
- Cucumber – Lebanese
- Red Capsicum
- Spring onion
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- Pepperberry & Cherry Flavour Pearls
Mix the rice vinegar, sugar and salt together until dissolved. Have a little taste…it should be a bit sweet yet a bit sour at the same time. Cut your cucumber and capsicum into fine julienne, slice the raddish and spring onion finely too. Pour pickling liquid over the prepared vegetables and set aside while you get the rest ready.
Cut the ends off the Cos lettuce and separate the leaves, reserving the smaller good looking ones for your dish. Pop the rest in the fridge for another meal. Give them a good wash in cold water..no one likes gritty lettuce!
Heat the duck breasts – just follow the instructions on the packet. Allow the duck to rest for 5 or so minutes after heating before slicing.
Take a sharp knife and finely slice each breast.
Ready to serve
Drain the pickling liquid from the vegetables. Now you can start assembling your dish.
Lay all of your lettuce leaves out and add a slice or two of duck, a goodly amount of pickled vegetables and lastly a sprinkling of Pepperberry & Cherry Flavour Pearls.
These are great served as a large share plate or individually plated with 2 or 3 per serve for a light meal or starter.
Until next time
from the Peninsula Larder Team
Food is essential to life….so make it good.