Ingredients
(serves 4)
DUCK PANCAKES
1 roasted peking duck (1.8 – 2.4kg)
100ml hoisin sauce, plus extra for wrappers
1/2 bunch coriander and roots
50ml sweet chilli sauce
50g finely chopped ginger
50g finely chopped garlic
20 pre-made pancake wrappers
SALAD
1 red onion finely sliced
Alfalfa sprouts, Snow pea sprouts
Bean shoots
50g pickled ginger
1 peach finely sliced
1/3 bunch fresh coriander, 1/3 bunch fresh mint
50ml Nam-Jim Dressing
NAM JIM DRESSING
1/3 cup brown sugar
1/2 crushed clove
1 cup soy sauce
1/2 cup mirin
1/6 cup sweet chilli sauce
1/6 cup sesame oil
1/3 cup fish sauce
1 tsp grated fresh ginger
100ml lime juice
1/2 tsp crushed fresh chilli
Method
PANCAKES & SALAD
Strip cooked meat from the peking duck and dice the meat in large pieces. In a bowl, combine the meat with the hoisin sauce and chopped coriander.
Lay pancake wrappers out on a bench and pipe a thin strip of the extra hoisin sauce across the wrapper. Place preferred amount of duck meat along the strip of sauce and roll the pancake into a cylinder shape. Place duck pancakes into a moderate oven (1800C) for 10 minutes or until slightly brown.
Place mixed salad items onto a plate and stack 2-3 pancakes on top. Drizzle with Nam-Jim dressing and serve.
DRESSING
Place all ingredients into a bowl and whisk thoroughly.
Recipe provided by Hillstone St Lucia & Hundred Acre Bar