Cheat's peking duck
Nov 27, 2013 1:00pm- 10 mins preparation
- 15 mins cooking
- Makes 16 Item
Print
Ingredients
Cheat's peking duck
- 1 lebanese cucumber
- 6 green onions (green shallots)
- 2 cup (320g) shredded barbecued duck meat
Pancakes
- 1/2 cup (75g) plain flour
- 1/2 cup (75g) rice flour
- 1 egg
- 1/2 cup (125ml) milk
- 3/4 cup (185ml) water
- 1 tablespoon peanut oil
- 2/3 cup (160g) hoisin sauce
Method
Cheat's peking duck
-
1Preheat oven to moderate, 180°C (160°C fan-forced).
-
2Halve cucumbers lengthways; remove seeds. Slice the cucumber and green onions into thin, 8cm-long strips.
-
3Place duck in a baking dish, cover with foil; heat in a moderate oven for about 10 minutes or until duck is hot.
-
4Meanwhile, sift the flours into a bowl; whisk in the combined egg, milk, water and oil until smooth. Transfer mixture to a jug.
-
5To make pancakes, add 1 tablespoon of batter, in batches, to a dry, non-stick frying pan; cook over a medium heat until browned lightly on both sides. Wrap pancakes in foil as they are cooked to keep warm and prevent drying out. Or, to steam pancakes, line a bamboo steamer with baking paper. Place steamer in a wok of boiling water. Steam pancakes, covered, in batches, for about 2 minutes or until soft.
-
6Spread each pancake with 2 teaspoons of hoisin sauce; top with the cucumber, onion and duck. Roll up to enclose filling.
Notes
Not suitable to freeze. Not suitable to microwave.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020