DUCK BING *with peking duck pancakes*
COOKBOOK: This Could Get Messy
This is a peking duck with pancake recipe. A big job but well worth it!
It’s a long process! Time will get away from you and by the time you bake the duck and make the pancakes from scratch, you will feel you’ve been locked in the kitchen all day!
My advice is to make enough for a few days.
The pancakes should be wrapped in plastic and a damp tea towel otherwise they will dry up. I also found placing them in the micro for a min or so before serving them, will soften them.
Hope you enjoy
Serves 12 pancakes
2kg duck breast
4 star anise
A small piece of fresh ginger, sliced
6 shallots, sliced
120ml hoisin sauce
4 - 6 cups water
1 tablespoon honey
50ml balsamic vinegar
125ml hoisin sauce
125ml BBQ sauce
2 large cucumbers, peeled & halved, and sliced
1 red capsicum, sliced thinly
6 shallots, cut into long thin strips (green part only)
4 tablespoons sesame seeds, toasted
2 red chilli, thin strips (optional)
1 1/2 cup plain flour
pinch of salt
2/3 cups of boiling water
light olive oil
Mix the flour and water and pinch of salt and make it dough like. Knead for approx 10mins. cut into 12 equal pieces.
Roll each piece with your hands to form a ball and gently press down on it. Roll thinly with a rolling pin until its almost translucent.
Heat the frying pan. I spray the pan very lightly with olive oil and with a kitchen tissue I remove any visible oil.
Drop one of the pancakes in and in a matter of less than a minute , turn it over to lightly cook the other side.
Remove, place on a plate and cover with a damp tea towel (to keep them from drying up).
Pre heat oven 180C
Mix the shallots, ginger, star-anise & sugar with the water. Combine well.
Score the duck breast. Place in an ovenproof dish and add the ginger mixture over the duck. Bake in moderate oven 10-12mins.
In the meantime, mix the honey and balsamic vinegar.
Remove duck oven. Carefully drain the juices into a bowl.
Brush the honey mixture on each of the duck breast and back for a further 8-10mins. (10min for well done).
Remove duck from oven and carve finely.
In a small bowl mix the hoisin and BBQ sauce. Smear some onto the pancake. Add some capsicum, cucumbers, shallots and sesame seeds, top with the duck pieces. Serve immediately.