Chinese
👍 Beginner Friendly
15 mineasy
ChineseBrunch
Recipe Story
origins & traditionsThis traditional Chinese brunch specialty combines the rich flavors of twice-cooked duck with the comforting texture of handmade flatbreads. The duck is first marinated in a blend of soy sauce, rice wine, and five-spice aromatics, then quickly seared to create a crispy exterior while maintaining tender, juicy meat inside. The spring onion flatbreads are rolled thin, pan-fried until golden and crispy on the outside yet soft and layered within. This dish represents the perfect balance of textures and flavors that Chinese cuisine is celebrated for, making it an ideal centerpiece for a leisurely weekend brunch. The combination of savory duck, aromatic flatbreads, and the subtle heat from chili oil creates a memorable dining experience that works beautifully for family gatherings or special occasions.
Instructions
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Cut duck breast into bite-sized pieces and place in a bowl. Add soy sauce, rice wine, minced ginger, minced garlic, and five-spice powder. Mix well and marinate for 20 minutes.
While duck marinates, prepare flatbread dough by combining flour, salt, and warm water in a mixing bowl. Knead until smooth and elastic, about 8 minutes. Cover and rest for 15 minutes.
Finely chop spring onions and set aside.
Divide dough into 6 equal portions. Roll each portion into a thin circle, brush with sesame oil, and sprinkle with chopped spring onions and salt.
Roll up each circle into a log, then coil into a spiral. Flatten gently and roll out again into a thin pancake.
Heat a skillet over medium heat with a small amount of oil. Cook each flatbread for 2-3 minutes per side until golden brown and cooked through. Keep warm.
Heat wok or large skillet over high heat. Add oil and heat until shimmering.
Add marinated duck pieces in a single layer. Sear without moving for 2 minutes until crispy.
Flip duck pieces and cook another 2 minutes. Add bell peppers and stir-fry for 1 minute.
Drizzle with additional soy sauce and sesame oil. Toss to combine.
Serve duck immediately with warm flatbreads and chili oil on the side.
Twice-Cooked Duck with Spring Onion Flatbreads
4.8 (55)
Tender duck breast pieces first marinated then flash-fried with aromatic spices, served alongside golden homemade flatbreads scattered with fresh spring onions and finished with a drizzle of chili oil.
medium
1h
4 servings
Ingredients
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Main Protein
- 500 grams duck, breast cut into bite-sized pieces
Flatbread Dough
- 2 1/2 cups flour, all-purpose
Aromatics
- 4 pieces onions, spring onions finely chopped
- 2 teaspoons ginger, freshly minced
- 4 cloves garlic, minced
Marinade
- 3 tablespoons soy-sauce
Oils
- 3 teaspoons sesame-oil, divided
- 4 tablespoons vegetable-oil, for cooking
Vegetables
- 1 pieces bell-peppers, red, julienned
Seasonings
- 1 teaspoons salt
Chef Tips
expert advice•For extra crispy duck, pat the marinated pieces dry before searing.
•The key to perfect flatbreads is rolling them very thin - they should be almost translucent.
•If duck is too rich for your taste, you can substitute with chicken thighs.
•Make the flatbreads ahead and reheat in a dry skillet for 30 seconds per side.
•Add julienned carrots or snap peas for extra vegetables.
•For a spicier version, add Sichuan peppercorns to the marinade.
•The flatbreads can also be served with hoisin sauce for dipping.
