Verna Gao's Korean spicy pork bulgogi
Make a Korean feast with content creator Verna Gao's spicy pork bulgogi with steamed rice, lettuce wraps and cucumber banchan
Verna Gao's easy air fryer Peking duck
Serves 2 - 4
Easy
Prep:
Cook:
, plus overnight resting
You may be surprised to know that Peking duck can easily be made at home - and in an air fryer! Verna Gao serves hers with the classic accoutrements
Skip to ingredients
- 2 duck breasts (skin-on)
- ½ tsp Chinese five spice
- 1 tbsp Shaoxing cooking wine
SKIN GLAZE
- 1 tbsp maple syrup
- 1 tbsp white rice vinegar
TO SERVE
- Chinese pancakes (shop-bought)
- hoisin sauce
- ½ cucumbercut into thin batons
- 2 spring onionsfinely sliced
Method
step 1
Put the duck breasts on a wire rack over a deep baking tray and pour over boiling water. This tightens the skin and helps it crisp up during cooking. Pat the duck dry thoroughly.
step 2
Mix together the Chinese five spice, Shaoxing wine and 1/2 tsp salt, then brush this over the meat side only.
step 3
In a separate bowl, combine the maple syrup and rice vinegar. Brush this evenly over the skin a few times. Place the duck uncovered on a plate in the fridge for 24 hrs.
step 4
The next day, cook the duck in an air fryer at 160C for 10 mins, then increase the temperature to 200C for a further 5 mins to crisp up the skin. Rest the duck for 4-5 mins before slicing.
step 5
Meanwhile, warm your pancakes following pack instructions and prepare the cucumber, spring onions and hoisin sauce.
step 6
To assemble, spread a little hoisin sauce over a pancake, top with slices of duck, cucumber and spring onions, then wrap and serve.
