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Aromatic Roast Duck with chinese Pancakes |
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Serves 4
· 2 duck breasts · 2 tablespoons dark Soy Sauce · 1 tablespoon five spice powder · 1 tablespoon dry sherry
Bring a pan of water to the boil and immerse the duck breasts for 1-2 minutes. Remove from pan. Pat the duck dry with kitchen paper. Mix the Soy Sauce, five spice powder and sherry together and brush over duck breasts. Leave for 2 hours to marinade. Pre-heat oven to 200°C, 400°F or Gas Mark 6. Cook the duck for 40-45 minutes until golden brown and crisp. Slice the duck and serve with, Hoi Sin Sauce and pancakes.
For The Pancakes
· 450g (1 lb) plain flour · 1½ teaspoons caster sugar · 1 teaspoon vegetable oil
Sieve most of the flour into a bowl. Add the sugar, oil and 200ml (8floz) of warm water. Stir until smooth. Knead the dough for 5 minutes. Using a little extra flour, make a smooth non-sticky dough. Roll the dough into a sausage shape and cut into 10 pieces. Roll these into 15cm (6in) pancakes. Heat a dry frying pan and cook on each side for 1 minute until puffy. Keep under a warm cloth until needed.
Serve with
· Hoi-Sin Sauce · ¼ cucumber, cut into thin strips · 5 spring onions, trimmed, halved and cut into long, thin strips |