Monday, July 11, 2011
I felt inspired (and was seriously craving Peking Duck) after watching Masterchef! I am a big fan of Master Chef, especially the Master Class on Friday nights hehe on one Friday class, Frank Shek of China Doll in Sydney, showed us how to prepare Peking Duck, and being the Peking Duck fan that I am, I decided it was time I made them myself : )
This is how mine turned out....
½ Chinese Roast Duck
1 packet duck pancakes (in the freezer section of your Asian grocer)
1 Lebanese cucumber, deseeded, cut into 6cm batons
1 bunch spring onions, washed
200g hoisin sauce
40g castor sugar
5 tablespoons hot water
1½ teaspoons sesame oil
1. Preheat oven to 180'C. Cut the roots off the spring onions. Cut 2 inches up from the bottom white part.
2. For sauce dissolve the sugar in the hot water. Add the hoisin and combine. Gradually combine the sesame oil until fully incorporated.
3. Warm up the duck in the oven at 180'C for 10 mins on a rack. Leave until cool enough to handle.
4. Set up a bamboo steamer for the pancakes with a small piece of baking paper in the bottom. Steam the pancakes for 1-2 minutes until soft and warm. If you don't have a bamboo steamer like I do, pop the pancakes in the microwave as per the instructions.
5. Using a sharp knife, carve shards of skin with a little meat from half the duck about 4cm by 8cm.
6. Serve the pancakes with the pieces of skin, sauce, cucumber and shallots.
They are as delicious as they look hehe
Fat Pom Pom