Peking-style duck pancakes

Peking-style duck pancakes

By
From
Encyclopedia of Food and Cookery
Serves
8

A great first course or cocktail party dish if you live near Chinatown, where it is convenient to buy a whole barbecued duck. Usually, you can also buy the pancakes to go with the duck, which saves time.

Ingredients

Quantity Ingredient
1 barbecued duck
mandarin pancakes, (see below)
bean paste, to serve
spring onions and lebanese cucumber, shredded

Mandarin pancakes

Quantity Ingredient
300g plain flour
125-190ml water, boiling
1 1/2 tablespoons sesame oil

Method

  1. Cut the duck into pieces from the bone, and using fingers, shred into small pieces. Spread each pancake with a little hoisin sauce and top with a few pieces of duck and strips of spring onions and cucumber. The pancake is rolled up and eaten in the hand.
  2. To make pancakes, sift flour into a bowl and make a well in the centre. Pour in boiling water a little at a time, gradually stirring in the flour (use just enough water to make a soft dough). Knead dough for 5–10 minutes or until it feels pliable and elastic, then wrap in plastic wrap and allow to rest for about 15 minutes.
  3. Roll out dough to 3 mm thickness on a lightly floured surface and cut into 7 cm circles. Brush tops of circles with sesame oil and press oiled surfaces together in pairs. Roll out each ‘sandwich’ again into a bigger circle, about 10 cm across.
  4. Lightly grease a heavy-based frying pan. Cook the pancakes over moderate heat for 1 minute on each side. As they are cooked, peel apart and stack on a warm plate until ready to serve. The pancakes can be made ahead and placed in a steamer over boiling water for a few minutes. Diners help themselves to the filling and pancakes. It is best to cover the stack of pancakes loosely to prevent them drying out throughout the meal.
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