Pancakes with Crispy Peking Duck and Hoisin Sauce

On sunday it was my Mum’s 51st birthday, and to celebrate she went to a fancy Chinese restaurant and had pancakes with crispy peking duck and hoisin sauce–which was a really strange coincidence, because right as she was telling me, I was actually in the middle of making the exact same thing myself. It wouldn’t have been such a crazy coincidence if we were both making jam on toast… but this isn’t exactly your “normal” everyday kind of thing to eat, so I thought that was pretty weird.

Speaking of weird… I told my American husband that we were having duck pancakes for dinner, and he got really grossed out. Images of me shredding duck into a pancake batter then pouring some sickly sweet syrup on top probably came to his mind, so I had to re-word that a little bit. He was still unsure about pancakes with duck though…. and by “unsure” I mean he thought it was the strangest recipe he had ever heard of! I guess pancakes with peking duck is an English-Chinese thing and not an American-Chinese thing! I’m pretty sure it’s not a Chinese-Chinese thing, because let’s face it…. when does food outside of a country actually resemble the dish within it? It all gets very confusing–don’t even get me started on English muffins! Instead, let me just give you this delicious recipe for some yummy Chinese/English food, that I promise is way more delicious than it sounds:

Pancakes with Peking Duck {adapted from finedininglovers.com}
1 peking Duck
Powdered ginger
salt
5-spice powder

For the Chinese Pancakes:
4.9oz flour
125ml boiling water
1/2 tsp salt

To serve:
Green “Spring” onions
Hoisin Sauce

Directions
Preheat the oven to 325degF. Remove all packaging from the duck, including the bag and any parts inside the duck’s cavity. Season all over with kosher salt, ginger and the Chinese 5-spice powder.

Put the duck on a rack in a deep roasting pan and roast in the oven for 1 1/2 hours. Drain off the fat every half an hour or so, then turn up the oven to 400F for 20 minutes until the skin is brown and crispy.

For the pancakes:
Put the flour and salt into a bowl and stir in the boiling water. When it’s cool enough to handle, knead (by hand on a floured board) or in a kitchen aid with the dough attachment for about 10 minutes until the dough is silky, then cover with a clean tea towel and let rest for 30 minutes. Knead the dough again for 5 minutes, roll into a sausage shape and cut into about 12 pieces. Dip each piece in a little sesame oil and roll into circles about 10cms in diameter.

Brush a frying pan with the remaining sesame oil and heat. Fry the pancakes in batches until just starting to take colour, stack between sheets of kitchen parchment and cover with a clean tea towel to keep warm.

To serve: Shred the meat from the duck. Spread a little hoisin sauce on each pancake, add some duck and top with shredded spring onions.

I absolutely LOVE this recipe. My English friends may have had these before and know how good they are… but I really didn’t think about how strange they might seem to an American (judging through the eyes of my husband). He is a really “good sport” for eating whatever I put in front of him, but in this case, I think he would have preferred the pancakes with the syrup on top. {He told me he hated the hoisin sauce on parr with quiche, so I knew that was pretty strongly}. There was a vinegar in every sauce he tasted in Hong Kong that he HATED, and he could taste it in the hoisin, but aside from that he thought they were pretty delicious! I actually lucked out and cooked the duck perfectly–and it was the first time I had ever attempted to make it, so I was happy!

So if you’re looking to make some good English-Chinese food, or want to get brave with attempting duck for the first time, this really IS an amazingly delicious recipe. Whatever my husband didn’t eat… I ate for him, because I have really missed these! They’re like Chinese tacos. Oooh, I wonder what Mexican-Chinese food would taste like! Probably not as good as these, because let’s face it–English-anything is the best! Hope you enjoy this recipe guys!

<3 Sarah