Replicate this restaurant dish at home with this recipe. Your guests will be impressed that you made the pastry from scratch! Try this Chinese recipe.
2 cups Flour
1 cup Water
1 tbsp. Oil
1 Authentic Peking roast duck*
Spring onion or cucumber, julienned
Lee Kum Kee Hoisin Sauce
1 Sift flour and slowly add water. Mix gently to form a smooth paste.
2 Add a little oil to the pastry to prevent it sticking to the rolling pin.
3 Use a rolling pin to roll out two pancakes, each of 10 – 12cm in diameter.
4 Stack one pancake on top of the other, heat fry pan over medium heat.
5 Fry first one side and then turn to ensure that both sides are fried.
6 Separate the two pancakes.
7 Place duck meat on the un-fried side of the pancake with one teaspoon of hoisin sauce and either two stalks of spring onion, or two slices of cucumber. Roll pancake and serve immediately.
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