Friday, 1 August 2014
Duck Pancakes with Hoisin Sauce
This is a meal we decided to make using some slow cooked duck legs, Blue Dragon pancakes and hoisin sauce. Sous Chef J is very fond of finger food and we hoped this would be a dish he'd like to get his hands on.
We removed the skin from the duck legs before the meat was 'pulled' from the bones using two forks to give a pile of shredded meat.
A 10cm length of cucumber was cut in half then sliced into thin sticks. A handful of salad (spring?) onions were also sliced into thin sticks, of similar size to the cucumber.
Next, it was simply a matter of preparing the pancakes according to the instructions on the packet.
Finally, assembly began... by layng the cucumber and onion in a line, adding some shredded duck and then rolling the pancake (taking care to fold in one end to stop escaping innards).
Serving the rolls with hoisin dipping sauce and prawn crackers meant we had a tasty meal of finger food.
The skin, which we'd removed from the joints prior to shredding, was added to a hot frying pan and quickly crisped up. Tasty either with the pancake rolls or as an addition to a salad another time.