organic crispy duck pancakes recipe

Always everyones favourite when they make a trip down the chinese restuarant. But not everyone releases quite how easy crispy duck pancakes are to make at home. It will probably be a bit of a treat but you deserve it.

organic crispy duck pancakes

ingredients (serves 6-8)

1.75 - 2.25kg oven ready organic duck

2tsp salt

5-6 whole star anise

1tbsp Szechuan peppercorns

1 tsp cloves

3 cinnamon sticks

4 spring onions

4 slices root ginger unpeeled

90ml Chinese Rice Wine

Veg oil for deep fat frying

lettuce leaves

24 thin pancakes

120ml hoisin sauce

8 spring onions thinly sliced

1/2 cucumber thinly sliced

 

recipe

  1. Remove the wings from and split the carcas along the back bone.
  2. Rub salt into the halves of ducks liberally, take time to make sure it's well rubbed in.
  3. Place the duck in a dish with the star anise, peppercorns, cloves, cinnamon, spring onions, ginger and rice wine an allow toi marinate for at least six hours.
  4. Place the duck with the marinade in a steamer ontop of a wok partly filled with boiling water and steam for at least 3 hours. Allow the duck to cool which can take five hours or more. The duck must becompletely cold dry or the skin won't become crispy.
  5. Heat oil in a preheated wok until smoking, place the duck pieces in the oil, skin side down and deep fry until crisp and brown, turning just once at the very last moment.
  6. Remove, drain, take the meat off the bone and place on a bed of lettuce leaves. To serve wrap in a pancake with a little hoisin sauce sauce, shredded spring onion and cucumber,