Looking for something tasty and a little adventurous, try this recipe for Peking Duck Pancakes
Serves : 4
Prep : 30 mins
Cooking time : 25 mins
- 1 ½ cups (225g) plain flour
- 2 tsp sunflower or canola oil
- 1 tbs char siu sauce (see note)
- 1 tbs honey
- 2 tsp Shaoxing wine
- 55o g duck breast, fat trimmed
- 1/3 cup (80ml) hoisin sauce
- 1 Lebanese cucumber, thinly sliced
- 2 green shallots, thinly sliced
1. Sift flour into a large bowl, Add 1.2 cup (125ml) warm water. Using a wooden spoon, stir quickly until ingredients cling together. Knead dough on a lightly floured surface for 10 minutes or until smooth.
2. Divide dough into 16 pieces. Roll pieces into balls. Flatten slightly. Brush tops of dough with oil. Stack 2 pieces fo dough with the oiled surfaces together. Roll dough stack into an 18 cm round (about 2-3mm thick). Repeat with remaining dough to make 8 pancakes.
3. Lightly spray a medium non-stick frying pan with oil and heat over medium heat. Cook 1 pancake for 30 seconds each side or until lightly browned. Pull pancake apart to make 2 thin pancakes. Transfer to plate and cover with foil to keep warm. Repeat with remaining pancakes to make 16 pancakes.
4. Preheat over to 200oc or 180oc fan-forced. Line a baking tray with baking paper. Combine char siu sauce, honey and wine in a small bowl. Set aside.
5. Lightly spray a medium non-stick frying pan with a oil and heat over high heat. Cook duck for 2 minutes each side or until golden. Transfer to prepared tray. Brush with half the chir siu mixture and bake, basting every 2-3 minutes with remaining car siu mixture, for 10 minutes of until cooked to your liking. Transfer duck to a plate. Cover with foil and set aside to rest for 5 minutes before slicing thinly.
6. To serve, spread hoisin sauce over each pancake. Top with duck cucumber and shallots. Roll to enclose filling. Serve.
Note: Char siu sauce is made from fermented soy beans, honey and other spices and has a sweet and spicy flavour. It is available in the Asian aisle of most supermarkets.