Peking Duck Pancakes
Chinese restaurants in Singapore would usually serve this as an appetizer using just the roasted duck skins that are skinned next to your table as an art of skinning skills and then wrapping the pancakes before your eyes. It’s always pleasing to watch the restauranteurs wrap the pancakes. You get to also decide how you want the remaining duck meat cooked. Stir fried on it’s own, cooked with noodles or as fried rice. My family usually decides half-half. Stir fried with vegetables and another portion with noodles. Since living in France, I have not found any restaurants serving roasted duck pancakes so I took things to my own hands, making them at home : ). My recipe is a simplified version without skinning the whole duck but instead buying Confit de Canard (Duck thighs). Steamed pancakes wrapped with fresh cucumbers, spring onions and a touch of sweet & salty hoisin sauce. This recipe is my fusion version of Chinese meets French that serves 2 to 4 persons.
Ingredients
2 duck confit or magret de canard
3~5 tbs hoisin sauce
1 cucumber slice thinly 3 inches
A handful of spring onions cut 3 inches
20 pre-made round pancake skins
Instructions
In a saucepan on medium heat and with a touch of cooking oil, put confit de canard skin side down and let it sear until crispy before flipping it over. Cooking the duck legs will take approximately 5 minutes.
While the duck is cooking, slice spring onions and cucumbers and prepare the steamer.
Let the crispy duck cool before shredding the meat off the bones, set aside
Steam the pre-made pancake skins in a (bamboo) steamer for 3~5 minutes and let it cool
Wrapping Peking Duck Pancakes
Smear about 1 tsp of hoisin sauce in the center portion of the round pancake skin
Put 2 strips of spring onions, cucumbers and some shredded duck meat in the center
Fold the 2 sides of the pancake skin towards the centre and then fold the bottom end.
With the bottom portion, be sure to fold the skin over the fillings and start rolling to form it’s shape. *Make the rolling motion compact so the fillings do no overspill
Serve and devour! You can also prepare extra hoisin sauce in a bowl mixed with some crushed garlic
