Some Chinese food in my bento! Not sure if I should still call it a bento, but I don’t know the Mandarin word for lunch box. Is there actually a Chinese version like the Japanese bento or Korean dosirak? I might have to research this to see if I need to expand my blog!
We love crispy Peking Duck. Whenever we go to a Chinese restaurant or order take out, we tend to include a starter to share. It’s so satisfying to fill – and eat! – those little pancakes with the slow roasted meat, crispy skin, spring onions and cucumber and dip this in some hoisin sauce.
Although I do cook duck sometimes at home, I have never yet attempted to make Peking Duck. Usually I stick to French recipes like confit de canard or duck a l’orange. I think that the whole process of brining, air drying, glazing etc is a bit too intimidating to attempt but luckily I have now discovered a supermarket cheat to serve this dish at home.
The Gressingham Duck people are selling precooked, marinated, seasoned Crispy ducks or sometimes supermarkets have their own branded ones (we tried out various brands but prefer Gressingham). Because all the preparation – and most of the roasting- has already been done, you only need to pop these in the oven for 40-60 min and you have lovely Peking Duck at home. We know that they are not as authentic and delicious as the “proper” ones, but they are a good alternative.
The ducks usually come with pancakes (which can be reheated in the microwave but we actually prefer steaming them in the rice cooker) and hoisin sauce and you just have to add spring onion and cucumber.
I used some left overs for this bento, but packed rice instead of pancakes. The little container holds some hoisin sauce and I added some broccoli to up the vegetable. When I finished packing, I thought that the bento lacked a bit of colour, so I added some little ducks. I didn’t have a small duck cutter, so I used a tiny chicken cutter and created these “Chinese carrot duck” variety. One of them made it into the hoisin pool 🙂
Do you enjoy Peking Duck? Have you ever attempted to make it – from scratch – at home?