Peking duck pancakes

  Peking Duck PANCAKES

 

My daughter was coming for dinner, I wanted to make something nice and different, so I took the duck out of the freezer.  Now, I had to look for a good recipe...

Billy Law, one of the contestants from MasterChef Australia had put out a book "have you eaten?"  (Darn, he stole my line, because that is the typical Chinese greeting.)  He is also from my hometown, so, I had to buy his book!

The pancakes..... absolutely delicious!  I did not take photos from the beginning, because I did not think they would be wonderfully successful.  My daughter started taking photos when she arrived.  I am never buying pancakes for Peking duck again.  This is such an easy recipe, and it works!!!!!

Makes 20

Ingredients

300 g plain flour

pinch of salt

2 tablespoons caster sugar

250 ml boiling water

sesame oil, to brush

Method

Combine the flour, salt and sugar in a large bowl.  

Make a well in the centre and pour in the boiling water.

Using a fork, draw in the flour until just combined.

Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth.

(I placed all the ingredients in the Thermomix and kneaded for 5 minutes.  Fabulous!)

Wrap the dough in plastic wrap and set aside to rest for 20 minutes.

Roll out the dough on a lightly floured surface into a log about 2.5 cm thick.

Cut the log into 20 even pieces, then roll each portion into a ball.

Flatten each ball in the palm of your hand to a 6 cm round disc.

Brush the top of one piece of flattened dough with sesame oil, place another piece on top and press lightly to join them together.

Using a rolling pin, roll out the dough to a 15 cm pancake, about 2 mm thick.

Repeat with the remaining dough balls.

Stack the pancakes between sheets of baking paper.

To cook the pancakes, heat a large frying pan over low-medium heat (do not add any oil to the pan).

Cook each pancake gently for 30 seconds on each side until it is puffed up slightly and starting to colour on a few spots.

It should be cooked but still soft and malleable.

Remove from the pan and, using your fingers (take care as the pancakes are hot), peel to separate the pancakes.

Place the cooked pancakes on a plate and cover with a clean tea towel to keep them warm and prevent them from drying out.

Repeat with the remaining pancakes.

To eat with roast duck: slice the skin off the duck into thin strips, then shred the duck meat into bite-sized pieces.

Place the skin and meat on a platter with the cucumber strips and spring onions.

To serve, smear a spoonful of hoisin sauce on a pancake, top with duck meat and skin, garnish with cucumber and spring onions, then wrap up like a crepe.

Enjoy!