Mandarin-style Peking duck pancakes
<p>This is a lovely and very accessible at-home version of Peking Duck. Purists may describe it as watered down but it is very satisfying to cook this at home as a shared dish to enjoy with friends. </p>
<p><span style="text-decoration: underline;"><strong>Makes</strong>:</span> 24</p>
<p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p>
<ul>
<li>Ingredients</li>
<li>230g flour</li>
<li>170ml boiling water</li>
<li>2 teaspoons Canola oil plus additional for cooking</li>
<li>1 teaspoon Thai fish sauce</li>
</ul>
<p><em>Honey glaze</em></p>
<ul>
<li>4 tablespoons runny honey</li>
<li>2 tablespoons Tamari soy sauce</li>
<li>2 teaspoons sesame oil</li>
</ul>
<p><em>Filling</em></p>
<ul>
<li>1 tablespoon finely ground salt</li>
<li>4 single duck breasts, skin on</li>
<li>1 tablespoon five-spice powder</li>
<li>6 spring onions, darker leafy ends removed</li>
<li>½ telegraph cucumber, peeled or unpeeled dependent on tenderness of skin</li>
<li>Hoisin sauce</li>
</ul>
<p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p>
<ol>
<li>To make the pancakes, place flour into a bowl and whisk in water, oil and fish sauce until they are incorporated. Quickly work dough with your hands until it becomes soft and pliable and forms a ball. Work dough as little as possible.</li>
<li>Break into 24 pieces and lightly form each piece into a ball. Cover balls with a cold damp tea towel.</li>
<li>Roll out each ball to a thin 15cm round. If you wish using an upturned 15cm bowl place it over the pancake and cut around it to trim and neaten edges.</li>
<li>Line a large baking tray with baking paper and place pancakes in stacks of 2 onto tray. Place a sheet of baking paper on top.</li>
<li>Place a flat grill plate or large frypan over a medium heat and heat until hot. Lightly oil cooking surface and place a stack of 2 pancakes onto grill plate. Once pancake starts to bubble, approximately 30 seconds, flip stack and briefly cook second side 30 seconds to 1 minute or until a glassy appearance is reached.</li>
<li>Remove the 2 pancakes from heat, separate and place onto a tray. Cover with a damp tea towel while cooking remaining stacks. Serve while slightly warm. Alternatively cook ahead and freshen up by placing in a lined steamer basket set over simmering water. Steam for 2 to 3 minutes only.</li>
<li>To make the glaze, into a small bowl place honey, soy sauce and sesame oil and whisk to combine.</li>
<li>To make the filling, preheat oven to 200°C. Wipe moisture from skin with a paper towel, sprinkle with five-spice powder and rub it into the skin.</li>
<li>Heat a heavy-based frypan to medium and place duck breasts, skin side down, into dry frypan. Cook for 4-5 minutes until skin is well browned. As fat is rendered from duck pour off and save for a later use.</li>
<li>Place duck onto a low-sided roasting tray, skin side up, and cook for 8-11 minutes or until skin is crisp and flesh is cooked medium-rare.</li>
<li>Remove from oven and rest under a tea towel for 10 minutes.</li>
<li>Cut spring onions into 5cm lengths. Very thinly slice lengths into fine strips and place into iced water for 10 minutes or until curled.</li>
<li>Cut cucumber in half lengthwise and remove seeds. Cut each half in half again lengthwise, then cut into 2mm-3mm thick slices.</li>
<li>Cut duck breasts in half lengthwise then slice each half from side to side into thin strips, about 4mm thick. Place in a bowl and add honey glaze. Gently toss to coat duck.</li>
<li>Arrange Peking Style Duck on a platter accompanied with spring onions, cucumber and Mandarin Pancakes encouraging guests to help themselves. Accompany with Hoisin Sauce.</li>
</ol>
<p><em>Written by Ruth Pretty. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p>
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