Peking duck platter
Photo by Tamara West
Warren Elwin serves peking duck. Very conveniently, Chinese roasted ducks are available in Asian supermarkets and in Chinese restaurants or you could roast your own. It's easily done. You can also buy ready made pancakes and jars of hoisin sauce too if you don't want to make all the components of this dish yourself.
|1 Tbsp||Soy sauce|
|1 Tbsp||Peanut butter|
|1 Tbsp||Oyster sauce|
|1 Tbsp||Rice wine vinegar|
|1 Tbsp||Sesame oil|
|1 Tbsp||Hot sauce, (Culley's green jalapeno)|
|1 tsp||Fish sauce|
|2 Tbsp||Plum sauce, or ketchup|
- Sift flour with salt into a mixing bowl. Add beaten egg, the lemon zest and lager. Whisk to a smooth batter and rest in the fridge.
- To cook, use just enough batter to cover the bottom of a hot omelette pan brushed with a little olive oil. Flip pancakes so each side brown evenly, then stack and store the pancakes inside a clean damp tea towel in a warm oven as you go. Thin the batter with lemon juice or water if required.
- In a bowl mix soy sauce, oyster sauce, honey, peanut butter, rice wine vinegar, sesame oil and hot sauce.
- Add plum sauce, fish sauce and the juice of a lemon. Stir and chill.
- Pick up a cooked peking duck from your local Asian supermarket, reheat it, in a baking dish covered with foil in a medium oven and then shred the meat from the bones to serve. Or try making your own with this recipe.
- Serve on a platter on the table with pancakes, some veges and hoisin sauce for everyone to make their own.
- To add that healthy crunch to your pancakes, slice spring onions thinly on the bias and cucumbers into batons. Or serve with a medley of quick-pickled veges such as carrot cucumber and radish, along with spring onions and fresh coriander.