Ingredients Jump to Instructions ↓

  1. Pancakes:

  2. 275g plain flour, plus extra for dusting

  3. 250 mls boiling water

  4. 2 tablespoons sesame oil

  5. Or commercial pancakes from any Asian supermarket

  6. 1 Peking duck, bought from Asian grocer or restaurant

  7. Hoisin sauce, bought from Asian grocer

  8. 6 birdseye chillies

  9. 6 spring onions cut into 3 cm lengths

  10. 1 banana leaf, for serving

  11. 1 packet prawn chips, for serving

Instructions Jump to Ingredients ↑

  1. Pancakes -

  2. Place flour into a large bowl. Make a well in the middle, and gradually stir in the water using chopsticks or a fork until fully combined. Add a little more water if too dry.

  3. Turn dough out onto a lightly floured surface, and knead until smooth adding more flour if necessary. Return to bowl and rest covered with a damp cloth for 30 minutes. Remove dough and knead for further 5 minutes adding a little flour if necessary. Roll into a log approximately 45cm long and 2½ cm thick. Cut into 18 even pieces and roll into a ball.

  4. Place sesame oil in a small bowl and take two of the balls, dipping one in the oil and pressing the oiled side into the other ball. Using a rolling pin roll the two pancakes simultaneously to a circular diameter of 15 cm.

  5. Heat a frying pan or wok over a very low heat and cook the double pancake on each side for 1-2 minutes until the underside has dried out. Remove from the pan and when slightly cooled peel pancakes apart. Set aside in a warm place.

  6. *Pancakes can be made well in advance and freeze very well.

  7. Using a cleaver or sharp knife, cut the skin and meat into pieces. (Buy the duck without the gravy to avoid the skin becoming soggy).

  8. Cut one end of each piece of shallot lengthways into 4. Place in ice cold water. Cut chillies into 2mm rounds removing seeds. Thread chilli onto spring onion and cut remaining end in the same fashion. To assemble place a piece of duck to one side of each pancake. Top with spring onions and a good teaspoon full of hoisin sauce. Fold into quarters and serve on a banana leaf, accompanied by prawn chips and an extra bowl of hoisin.


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