Crunchy Peking duck pancakes
Serves 4 people Prep time 5mins Marinating time 24hrs Cook time 2hrs 15mins
Ingredients
Method
FOR THE DUCK
Prick the duck legs all over with a fork and transfer to a heatproof bowl. Mix the chopped spring onion whites with the grated ginger, 5-spice powder, rice wine and soy sauce, then rub the mixture all over the duck legs. Cover the bowl with foil and leave to marinate in the fridge overnight.
4 duck legs 4 spring onions, 2 white parts finely chopped, the rest cut into long strips 1 tbsp fresh ginger, finely grated 1 tbsp Chinese 5-spice powder 2 tbsp rice wine 1 tbsp light soy sauce Sunflower oil, for deep-frying 16 Chinese pancakes ½ cucumber, cut into long strips FOR THE PLUM SAUCE 4 tbsp plum jam 3 tbsp sweet chilli sauce 2 tbsp rice vinegar 1 tsp hoisin sauce 20 STOCKLAND | FOOD
Put the duck bowl, still covered with foil, in a steamer and steam for 2 hours or until the duck is tender. While the duck is steaming, make the sauce. Put the plum jam, chilli sauce, rice vinegar and hoisin in a small saucepan and stir over a low heat until it starts to bubble. Pass the mixture through a sieve into a serving bowl and set aside. Fill a deep-fat fryer with oil, according to the manufacturer’s instructions, and heat to 180°C. Remove the duck legs from the steamer and dry them carefully with kitchen paper. Carefully lower them into the deep-fat fryer and cook, turning occasionally, until nicely browned and very crisp, about 5 minutes. While the duck is cooking, steam the pancakes for 4 minutes. Shred the duck off the bone and serve at the table with pancakes, plum sauce, cucumber and spring onion.
