'00 bar duck pancakes

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Ingredients

(serves 4)

Duck Pancakes

  • 1 roasted peking duck (1.8 - 2.4kg)
  • 100ml hoisin sauce, plus extra for wrappers
  • 1/2 bunch coriander and roots
  • 50ml sweet chilli sauce
  • 50g finely chopped ginger
  • 50g finely chopped garlic
  • 20 pre-made pancake wrappers

Salad

  • 1 red onion finely sliced
  • Alfalfa sprouts, Snow pea sprouts
  • Bean shoots
  • 50g pickled ginger
  • 1 peach finely sliced
  • 1/3 bunch fresh coriander, 1/3 bunch fresh mint
  • 50ml Nam-Jim Dressing (see next page)

Nam-Jim Dressing

  • 1/3 cup brown sugar
  • 1/2 crushed clove
  • 1 cup soy sauce
  • 1/2 cup mirin
  • 1/6 cup sweet chilli sauce
  • 1/6 cup sesame oil
  • 1/3 cup fish sauce
  • 1 tsp grated fresh ginger
  • 100ml lime juice
  • 1/2 tsp crushed fresh chilli

Method

Dressing

Place all ingredients into a bowl and whisk thoroughly.

Pancakes & Salad

Strip cooked meat from the peking duck and dice the meat in large pieces. In a bowl, combine the meat with the hoisin sauce and chopped coriander.

Lay pancake wrappers out on a bench and pipe a thin strip of the extra hoisin sauce across the wrapper. Place preferred amount of duck meat along the strip of sauce and roll the pancake into a cylinder shape. Place duck pancakes into a moderate oven (180°C) for 10 minutes or until slightly brown.

Place mixed salad items onto a plate and stack 2-3 pancakes on top. Drizzle with Nam-Jim dressing and serve.