Recipe: Crispy Peking Duck and Chinese Pancakes
I made this for Chinese New Year, but you could make this any time, perhaps even Valentine’s day if you want to treat a loved one. It does take significantly longer than ordering a takeaway or popping to the supermarket, but it’s worth the effort and you know whats gone in it.
Recipe: Peking Duck Fakeaway
Ingredients:
- 1 whole duck (approx 1kg)
- Chinese Five Spice
- 1 Star Anise
- Ginger - a thumb sized piece
- Soy Sauce
- 4 Spring Onions
- Half a cucumber
- 187g plain flour
- 112ml water
- 4 tbsp Soy Sauce
- 3 tbsp Honey
- 2tbsp Smooth Peanut Butter
- 2 tsp Sesame Oil
Chinese Pancakes
makes 12
Hoisin Sauce
Instructions:
- Pre heat the oven to Gas Mark 3. Rub the duck with salt then grate the ginger and pop that and the star anise into the cavity of the duck.
- Rub all over with 5 spice and put in the oven for 2 hours.
- Take out occasionally to baste and add some soy sauce.
- Once the duck is done shred using two forks.
- While the duck is happily cooking away in the oven you can prep the other bits before you earn yourself a sit down and a cup of tea.
- Cut the cucumber and spring onion into thin matchsticks or use a julienne peeler if possible.
- Measure out the flour and add the water.
- Mix to form a dough. I find it easiest to separate the dough into 12 then roll into little balls and roll out into a thin pancake.
- Dry fry them in a non stick frying pan and then steam. If you use a traditional metal steamer with holes in I found the best way was to put it two tiers up and don't have the water boiling too much or it makes a lot of condensation and the pancakes go weird and sticky. If you have a bamboo one then great!
- Add all the ingredients in a bowl and whisk until smooth.
To make the pancakes:
To make the hoisin sauce
