Duck Pancakes

Ingredients


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.

Chef's Recipes

Recipe Categories

What's in Season For March

What's in Season For March

In the first month of the autumn season, we're naturally inclined towards recipes that will warm us right up during thos...