Competition Entry

Pancakes with Crispy Peking Duck

By Ariani Rahardjo
Pancakes with Crispy Peking Duck
1 vote

A crowd pleaser and our family’s favourite dish.

Cuisine :

Chinese

Ingredients :

For the duck
1 approx 2.5 kg Duck
2cm piece of fresh ginger, bruised
1 spring onion, bruised
20 ml Salt
2 tsp Soy sauce
2 tbs Shaoxing Chinese wine
15 ml Five-spice powder

For the batter
220g plain flour
150 - 170ml boiling water
½ tsp salt
Sesame oil for basting
extra flour for dusting

To serve
4 each, shredded Spring onion
1 pcs cucumber cut lenght-wise like carrot sticks
90 ml Hoisin sauce

Cooking Steps :

For Duck
Heat the oven to 170°C (150°C fan).
Put the bruised ginger, spring onion inside the cavity of the duck and rub inside - out with the salt.
Mix soy sauce, Shaoxing wine and five-spice powder and brush over the outside of the bird.
Put the duck on a rack in a deep roasting pan and roast in the oven for 1 1/2 hours.
Drain off the fat every half an hour or so (and baste the duck with the fat), then turn up the oven to 200°C (180°C fan) 400F, gas 6 for about 20 minutes until the skin is brown and crispy.

Pancakes
Put the flour and salt into a bowl and stir in the boiling water.
When it's cool enough to handle, knead on a floured board for about 10 minutes until you have a silky dough, then cover with a clean tea towel and rest for 30 minutes.
Knead the dough for a further few minutes until it is smooth and not sticky. Divide the dough into half and roll each half into a cylinder about four centimetres in diameter. Divide each cylinder into seven discs. Lightly flour them and squash them down with the palm of your hand, making sure they keep their circular shape. With a pastry brush, brush a liberal amount of sesame oil on one disk and then place another disk on top. Pair all the disks together and place them under a tea towel to keep from drying out. Roll out each paired disc to about two millimetres thick and ten centimetres in diameter.
Heat a frying pan to medium-high heat and dry panfry the pancakes on both sides until dark brown dots appear on the surface. Remove from the frying pan and immediately find the seam where the two disks meet and carefully peel the two pancakes apart making sure that the steam trapped between them doesn't burn you. Fold each pancake in half, and rest under a damp tea towel before serving.

To serve
Shred the meat from the duck carcass.
Spread a little hoisin sauce on each pancake, add some duck, cucumber sticks and sprinkle with the shredded spring onions.

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