PEKING DUCK

PEKING DUCK WRAPPED IN PANCAKES WITH DIPPING A SAUCE

Delicious as a starter or party snack.
Serves 6-8

2kg Duck
60ml Honey
30ml Dry Sherry
20ml Rice Wine Vinegar
60ml Hosin Sauce
1 English Cucumber, seeded and finely sliced.
1 Spring Onion, thinly sliced.

DIPPING SAUCE
15ml Bean Sauce
20ml Plum Sauce
20ml Light Soy Sauce
10ml Sesame Oil
5ml Ginger, grated

PANCAKES
240g Cake Flour
250ml Boiling Water
20ml Sesame Oil

  1. Boil a pot of water and lower the duck into it very carefully. Cover and bring to the boil. Remove from heat and allow to stand for about 30 minutes.
  2. Remove the duck and pat it to dry. Mix together the Honey, Sherry, Vinegar and Hoisin Sauce.
  3. Use a stainless-steel coat hanger to suspend the duck over a basin. baste it thoroughly several times over a period of about 4 hours. Refrigerate overnight.
  4. Preheat the oven to 180ºC. Bake the duck until golden brown and crispy, about 40 minutes. Remove and carve, leaving the skin on, into thin strips.
  5. To make the dipping sauce, combine all the ingredients and set aside.
  6. For the pancakes, sift the flour in a bowl and make a well in the centre. Add the water and sesame oil. Mix to a soft sticky dough. Knead on a lightly floured surface until smooth. Cover and rest for about 20 minutes.
  7. Roll out round pancakes to your desired size. Heat a pan and dry-fry the pancakes on both sides for about 2 minutes. Continue until all the dough has been used.
  8. To serve, place a hot pancake on a plate and drizzle with the dipping sauce. Place a few pieces of duck, cucumber and onion on top and roll tightly. BEST EATEN WITH YOUR HANDS.

WINE SUGGESTION: A dry, spicy white wine.