Crispy Peking Duck with Chinese Vegetables in White Sauce

As many of my Facebook page likers know (LaLa’s Kitchen on Facebook), I stumbled across this dish by accident after mistakingly purchasing the wrong ingredients for a recipe I wanted to try; and what a beautifully tasty mistake it was! After a bit of fine tuning, my Crispy Peking Duck with Chinese Vegetables in White Sauce is now ready for you to create and enjoy.

Prep and Cooking Time – 35 minutes | Serves – 2 (or 4; see notes below)


– 2cm piece of ginger
– 2 garlic cloves
– 1 Tablespoon TM vegetable stock concentrate
– 40g soy sauce
– 500g water
– 2 pre-marinated Peking duck breasts, skin on
– 2 carrots, peeled and sliced into thin discs
– 2-3 heads of baby pak choy, roughly cut into pieces
– 4-5 button mushrooms, sliced
– 30g sesame oil
For the White Sauce…
– ½ teaspoon salt
– ½ teaspoon fish sauce or to taste
– ½ Tablespoon sugar
– ½ Tablespoon corn starch
– 5 Tablespoons water
– 1 teaspoon Shaoxing wine



Place ginger and garlic into the TM bowl and chop 3 sec / speed 7.  Transfer into a bowl and set aside. Do not clean the bowl.

Add water, stock and soy sauce to the bowl and lock the lid in the position and remove MC.

Score duck skin diagonally then place onto the Varoma bowl skin side down.  Set aside pre-marinated sauce for later use.

Place sliced carrots on the Varoma tray then secure the lid on before placing the Varoma into position. Commence cooking 9 min / Varoma / speed 1.


Mix the white sauce ingredients in a bowl and set aside.

Add pak choy vegetables on the Varoma tray on top of the carrots and continue cooking 6 mins / Varoma / speed 1.  Once cooked keep vegetables aside, preferably warm.


**NOTE***  If, like me, you prefer your vegetables really wilted, take this opportunity to further steam your vegetables to your liking while crisping the duck. Once you’ve moved the duck to the frying pan as per the next step, transfer the uncooked pak choy vegetables into the Varoma bowl and steamed for a further 2-3 mins / Varoma / speed 1.

Heat a small frying pan and fry the skin side of the duck in its pre-marinated sauce for approximately 4 minutes, or until skin is crispy and to your liking.  Once cooked, leave duck breasts to rest skin side up.


Place sesame oil and reserved garlic and ginger into the TM bowl and heat 1 min / 100oC / speed 1.

Add mushrooms and white sauce mix for 5 min / 100oC / counter-clockwise operation / speed 1.

Add greens and carrots and combine 10 sec / reverse / speed 2.


Slice duck and serve with vegetables immediately.



You can use any leafy green Asian vegetable of your choice if pak choy isn’t your cup of tea (bok choy, kai lan comes to mind). You could also add any additional vegetables like snow peas and baby born; bear in mind you will need to adjust the steaming time according to how you like them cooked.

Also, while I have noted that this recipe caters for two, you can increase that by adding more duck breasts (as many that can fit the Varoma bowl) and accompany with some beautifully cooked jasmine rice, as pictured above. It’s sure to be a bit of a crowd pleaser!


Inspired by Thermomix in Australia’s Five Spice Duck with Mushrooms and Asian Greens recipe from the Cooking for Me and You cookbook and Rasa Malaysia’s Chinese Vegetable with White Sauce recipe *

1 Comment

  1. Toni F

    July 10, 2015 at 3:03 pm

    Love this recipe. We are big duck fans in our house and this doesn’t disappoint. I would say this is in my top 5 tmx recipes 🙂

Leave a Reply