Ok, we need to start by saying duck and our 2021 Pinor Noir, it's a match made in heaven. While the acidity of the wine slices through the richness, the flavours of cherry and red berry compliment the gamey taste of the duck.
Next time you're trying to impress the in laws, cook up this Jamie Oliver crispy skinned roast duck and build your own...
...and don't forget the wine.
Recipe: Peking Duck Pancakes
Ingredients:
For the Duck:
- 1 whole Peking duck
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon sesame oil
- Salt and pepper to taste
For the Pancakes:
- 2 cups all-purpose flour
- ¾ cup boiling water
- 1 tablespoon vegetable oil
For Serving:
- Hoisin sauce
- Thinly sliced green onions (scallions)
- Thinly sliced cucumber
Instructions:
-
Preheat your oven to 190°C.
-
Prepare the Duck:
- Rinse the duck under cold water and pat it dry with paper towels. Remove any excess fat and giblets from the cavity.
- In a small bowl, mix together the honey, soy sauce, hoisin sauce, Chinese five-spice powder, sesame oil, salt, and pepper to create a marinade.
- Brush the marinade all over the duck, inside and out, ensuring it's evenly coated.
- Place the duck on a rack in a roasting pan, breast-side up. Roast in the preheated oven for 1.5 to 2 hours, or until the skin is crispy and golden brown and the internal temperature reaches 165°F (74°C).
- Remove the duck from the oven and let it rest for 10-15 minutes before carving. Slice the duck thinly, separating the skin from the meat.
-
Prepare the Pancakes:
- In a large mixing bowl, combine the all-purpose flour and boiling water. Stir with a wooden spoon until a rough dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
- Divide the dough into 16 equal portions and roll each portion into a ball.
- Roll out each ball of dough into a thin circle, about 6 inches (15 cm) in diameter, using a rolling pin.
- Brush a thin layer of vegetable oil over one side of each pancake.
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Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium-high heat. Place a pancake, oiled side down, in the hot skillet and cook for 1-2 minutes, or until lightly golden and bubbles form on the surface.
- Flip the pancake and cook for an additional 1-2 minutes on the other side, until cooked through and lightly golden.
- Remove the cooked pancake from the skillet and place it on a plate. Cover with a clean kitchen towel to keep warm.
- Repeat the process with the remaining pancakes, stacking them on top of each other as they are cooked.
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Serve the Peking Duck Pancakes:
- To serve, spread a thin layer of hoisin sauce on each pancake.
- Top with slices of roasted duck, thinly sliced green onions, and cucumber.
- Roll up the pancake and enjoy!
- Serve with additional hoisin sauce and cucumber slices on the side, if desired.
Image via jamieoliver.com
