Peking Duck Pancakes with Plum Sauce Recipe is a delicate slices of Pekin duck breast are paired with wonton wrappers, rich plum sauce, and sliced green onions for a delicious Asian dinner entree.
Ingredients:
1/2 Chinese barbecued duck (about 500 g/1 lb), boaed
1 tablespoon oil
12 spring onions, cut into short lengths
1 large carrot, cut into betons
1 tablespoon cornflour (cornstarch)
1 tablespoon honey
1 tablespoon sherry
1 tablespoon vinegar
1/4 cup (60 ml/2 fl oz) plum sauce
1 tablespoon soy sauce
12 Chinese barbecued duck pancakes, to serve
Method:
Remove and discard any excess dat and some of the skin from the duck. Cut the duck into bite-sized pieces.
Heat the wok until very hot, Add the duck pieces and cook over high heat for 3-4 minutes, or until the skin starts to become crispy. Remove the duck from the wok.
Reheat the wok, Add the oil and swirl it around to coat the side. Stir fry the spring onion and the carrot over medium heat for 3-4 minutes, or until the carrot has softened slightly.
Combine the cornflour with the honey, sherry, vinegar, plum sauce and soy sauce. Increase the heat to high, return the duck to the wok and toss well.
When the wok is very hot, add the sauce mixture and toss constantly for 2-3 minutes to coat the duck and vegetables. The sauce will begin to caramelize and reduce to form a glaze.
Remove the wok from the heat. Serve the stir-fried duck mixture with the pancakes, which have been stemaed for 3-4 minutes or warmed in the microwave.
Place a small portion of duck in the middle of each pancake, fold in the edges and roll up.
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| Peking Duck Pancakes with Plum Sauce Recipe |
