Peking duck is a dish that has been served in China since the imperial times and is one of the country’s most famous, originating from Beijing. This simple version means you can enjoy the flavours of ’shāo yāzi’ any day of the week!


Heat the cooking oil in a large non-stick frying pan over a medium heat.

Add the duck breasts skin-side down and cook for 8-10 mins or until golden.

Turn the duck breasts over and cook for a further 5-8 mins or until the juices run clear. Remove from the pan to rest for 5 mins.

Meanwhile, cut each half of the deseeded cucumber into two pieces and each piece cut into 2 to 3-millimetre-thick batons and set aside.

Add the shredded spring onion to curl in a small bowl filled with iced water for 10 mins. Drain and set aside.

Slice the duck breasts in half lengthwise, then slice each half from side to side into thin strips, about 4 millimetres thick.

Half fill a large saucepan with water and bring to a gentle boil over a medium heat.

Place a piece of baking paper inside a bamboo steamer basket. Add pancakes and place basket

on top of saucepan.

Steam for 5 mins, flip stack over and serve immediately. Arrange sliced duck on a platter along with spring onions, cucumber, pancakes and plum sauce encouraging guests to help themselves.


½ tablespoon cooking oil1 pack Saveur Peking duck½ telegraph cucumber, halved lengthways, deseeded4 spring onions, thinly shredded in long strips1 pack Miss Wong’s Peking duck wrappers (cook from frozen)250mls Mum’s plum sauce