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JackDuck Peking style - like in a restaurant!

Jack Naked Pulled

JackDuck Peking style - like in a restaurant!

Do you ever fantasize about feeling at home like in a restaurant? Today, I'll help you transport yourself to a Vietnamese eatery where you can serve yourself Hoisin Jack (Duck) with homemade plum sauce! I encourage you to visit Asian restaurants, but once you learn this recipe, you'll probably prefer to eat at home! Jack has never been so delicious!

 

Preparation time: 50 minutes
Number of serving: 4

Ingredients

Ingredients for 1 serving:
plum sauce 2 tablespoons  
spelt or wheat tortilla 2 pieces
peking-style jackfruit 4 tablespoons
pickled vegetables as desired
plum 1 piece
peanuts  1 teaspoon
green onion 1 stalk

 

Plum sauce:
sweet plums 150g with pits
brown sugar 10g
ginger; fresh; grated 10g
rice vinegar 2 tablespoons; 20ml
hoisin sauce 1 tablespoon; 15g
salt a pinch
cinnamon stick 1 stick
lime juice 1 lime
water 100ml
Peking Jack:
Pulled Jack Naked 500g
dark soy sauce 25g
ginger; fresh; grated 10g
garlic; cloves 10g
brown sugar 10g
hoisin sauce 2 tablespoons; 30g
plum sauce from the above recipe 3 tablespoons; 16g
cinnamon stick 1 piece
Pickled vegetables: 
radish, cucumber, pear  1 piece, 1/2 piece, 1/4 piece
rice vinegar 50ml
brown sugar 20g
whole cardamom 3 pieces
salt 1 teaspoon
water 150ml

Nutritional Values:

Name Value % RWS

How to prepare

  1. Pit the plums, halve them, and place them in a saucepan with the rest of the ingredients. Cook for 15 minutes until the liquid reduces, and the plums start to caramelize and break down. Blend the sauce until smooth and strain through a sieve. Set aside to cool.
  2. Rinse the pulled Jackfruit under cold water and drain. Prepare the marinade by mixing all the ingredients in a bowl. Pour the marinade over the Jackfruit, mix well, and refrigerate for at least an hour.
  3. Roast the marinated Jackfruit at 200 degrees Celsius for 25-30 minutes, stirring occasionally.
  4. Cut the pickling vegetables into smaller pieces (slices or thin strips).
  5. Prepare the brine by boiling water with salt, sugar, and cardamom. Add vinegar and mix well. Let it cool slightly, then cover the vegetables with the brine and set aside to cool.
  6. Slice the spring onion into thin strips.
  7. Spread the sauce on the bottom of the plate, then the warmed tortilla and Jackfruit. Top with pickled vegetables and spring onions. Sprinkle with peanuts.

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