We had duck for Christmas dinner and still had some leftovers. Crispy Aromatic Duck is my favourite food in the whole wide world but I was missing some vital ingredients: hoisin sauce and Chinese pancakes. Time to improvise…
Mock hoisin sauce
2 tablespoons soy sauce- 2 tablespoons soft dark sugar
- 1 teaspoon runny honey
- half a teaspoon Chinese five spice
- 1 teaspoon sweet chilli dipping sauce
- 1 teaspoon peanut butter
Combine the ingredients in a jar, warm gently in the microwave and shake, shake, shake.
Pancake mix
- 4 parts plain flour
- 1.5 parts boiling water
- er, that’s it
I used this recipe but used sunflower oil instead of sesame oil. You make dough out of the flour and water, roll it out into pancakes and quickly fry them in a hot pan. I didn’t bother steaming them.
Combining the pancakes
I reheated the left-over duck in the microwave and shredded it. Then spreaded one side of the pancakes with my hoisin-style sauce and piled on duck, thinly sliced spring onions, cucumber and a little lettuce. I rolled them up as best I could (I am always crap at this but for me it’s all about the taste not about making something beautiful – they don’t stay on the plate long enough to be admired!)