Wednesday, October 14, 2009

Simple Crispy Duck with Pancakes

In England, a very popular Chinese dish is Aromatic Crispy Duck and it has grown to be one of my favorites. This dish's original form started in China as Peking Duck and the Chinese community in the UK created their version of Aromatic Crispy duck in the late 20th century. Since it is so popular in the UK, it is on every restaurant menu and they sell kits in the grocery store. You can buy the pancakes on their own in most Asian supermarkets. I wait until duck goes on sale and cut up a whole one. I use the breasts for another meal and use the wings and legs for this special treat.

2 duck legs
1 tsp salt (5 ml)
1 Tbsp honey (15 ml)
1 Tbsp dry sherry (15 ml)
3 Tbsp Peking Duck Sauce
3 green onions, finely sliced into 3 inch strips
1/4 cucumber, finely sliced into 3 inch strips
8-10 Chinese pancakes (steamed)


Place the duck legs in a large pan of boiling water, cover, return to a boil and simmer for 45 minutes to 1 hour.

Pat dry with paper towel, sprinkle with salt, then brush with the combined honey and sherry.

Grill under pre-heated grill (broiler) until crisp. Scrap the duck meat off the bone and cup up the crispy skin.

Prepare the cucumber by cutting it in half and then deseeding it. Next slice up the half and then cut into matchstick shapes.

Prepare green onion but cutting off root end and dried up tops. Cut the onions in half then sliced down the longways, until you create small match stick sized pieces.

Place a spoonful of Peking Duck Sauce on a Chinese pancake and spread down the middle. Add duck meat, cucumber, and onion. Roll up and eat!!!

No comments:

Post a Comment