Recipe: Duck Pancakes with Hoisin Sauce Recipe

METHOD

FILLING

• Season Duck breast with Chinese five-spice powder and pepper.
• Heat the sesame oil in a frying pan or wok, and add the duckbreast, skin side down and sear over medium heat for 3 minutes per side. Set aside to rest while preparing the spring onion and cucumber.
• Cut the duck breast diagonally into thin slices and return to pan. Add the hoisin sauce and toss over medium heat for about 1 minute, until the duck is thickly coated with the sauce.
• Move the duck to a warmed plate. **
• Place duck, spring onions and cucumber on warm pancake and fold.
• Fold all the pancakes and serve.

**TIP: Guests can also prepare their own pancakes. After moving the duck to a warmed plate, arrange the spring onions and cucumber in a bowl and serve.

METHOD

PANCAKES

• Sieve flour into a mixing bowl and gradually add the hot water, mixing all the while until the water is fully incorporated.
• Turn the dough onto a lightly floured board and knead until it becomes silky smooth (5-10 minutes).
• Once it is smooth, cover with a damp tea-towel and let it rest for 30 minutes.
• Knead dough for another 5 minutes and roll into a sausage. Cut as many pieces as you want pancakes and shape into little balls.
• Dip each ball lightly into sesame oil and roll out into a circle.
• Heat a little sesame oil in a suitable pan over a low heat. Put the pancake into pan and cook on one side until it has slightly dried underneath. Turn and repeat on the other side.
• Keep the pancakes warm until ready to eat.