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Chinese pancakes with confit duck and plum sauce Serves 6 340 g cake flour 260 ml boiling water 5 ml salt sesame oil, for brushing 6 confit duck legs, shredded vegetable oil, for frying 60 ml hoisin sauce 30 ml soy sauce 80 g bean sprouts ½ cucumber, julienned 3 spring onions, thinly sliced diagonally 2 red chillies, deseeded and julienned To serve 180 ml plum sauce

Place flour into a bowl and make a well in the centre. Pour in the boiling water and stir to form a dough. Place dough onto a floured work surface and knead for 2 to 3 minutes, or until smooth. Cut dough into 24 pieces and roll each piece into a thin pancake – about 12 cm in diameter. Heat a frying pan until hot, brush pancakes with sesame oil and fry each pancake for 1 to 2 minutes on each side, or until lightly golden brown. Heat a cast iron pan until hot. Add vegetable oil and duck and fry until crispy and brown. Deglaze the pan with the hoisin and soy sauce and cook until thick. To reheat pancakes, place in a bamboo steamer over a wok with water and steam for 1 minute.

Serve pancakes in bamboo baskets, arranging the bean sprouts, cucumber, spring onion and chillies on a platter with the crispy duck and plum sauce on the side.

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