Homemade Chinese Style Crispy Duck In A Pancake Recipe By Tasty

CRISPY DUCK PANCAKES

Steps:

• The duckHeat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.
• Plum sauceWhile the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a stick blender, blend until smooth.
• PancakesWhile the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.
• To serveSpread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.

HOMEMADE CHINESE-STYLE CRISPY DUCK IN A PANCAKE RECIPE BY TASTY

Steps:

• Lightly score into the skin of the duck legs.
• In boiling hot water, add vinegar and sugar. Stir.
• Submerge the duck legs in the glaze mix for 20 seconds.
• Preheat the oven to 160°C (320°F).
• Pad dry the duck legs with kitchen roll.
• Mix well all the marinade ingredients.
• Give the duck legs a good rub in the marinade.
• On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
• Roast the duck legs for 30 minutes on 160°C (320°F).
• Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.
• Rest the duck legs for 10 minutes, then shred them with two forks.
• Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
• Enjoy!

MANDARIN PANCAKES

Steps:

• Gather the ingredients.
• In a large bowl, combine the flour and boiling water, starting with 3/4 cup. Begin stirring it immediately, adding a little more water at a time until a shaggy dough forms.
• Knead the warm dough for about 6 minutes, or until you have a smooth dough. If the dough sticks to your hands or the counter, add a sprinkle of flour.
• Cover the dough and let it rest for 30 minutes.
• Turn the rested dough out onto a lightly floured surface. Cut the dough in half to form 2 balls. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick.
• Use a cookie cutter or trace a glass or mug with a knife to cut out 3-inch circles of dough.
• Use a pastry brush to brush 1/4 to 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of the other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other.)
• Roll out the pancakes together to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while preparing the remaining dough.
• Heat a nonstick or cast-iron frying pan over medium heat. Add one of the pancake pairs and cook until browned on both sides-about 3 minutes altogether; the second side will cook more quickly than the first side.
• Remove the paired pancakes from the pan and pull them apart while they are still hot. Cover to keep warm. Continue with the remainder of the pancakes. Serve immediately.