Hello everyone! November is a special month for us because we have 2 wonderful birthday celebrations – hubby and lil’ one. With just a few days apart from each other, we decide to celebrate their birthdays together every year 🙂
“Happy Happy Birthday to my two beloveds, Hubby and my lil’ one – who makes me crazy, keeps me busy and drives me up the wall.
I may be complaining, but I loved every minute of it because we are after all, family. Love you all to bits and pieces. ”
To celebrate this special day, I made my lil’ one’s favourite dish that closely resembles the Peking Duck Pancake. I didn’t expect her to like duck but she proved me wrong when she tried this dish for the first time at Bamboo House (who makes one of the best Peking Duck in Melbourne) *salivating*. Like every kids, she love the process of food arrangement and food wrapping, if you know what I mean.
Of course, my home cook duck dish cannot compare to the Sifu’s restaurant-style Peking Duck, but, guess what, my lil’ one whacked half of the dish with great satisfaction and hubby also gave a good thumbs up.
This version, courtesy of Jeremy Pang’s Chinese Unchopped, is a simple duck pancake recipe that you can make at the comfort of your own home – with a bit of a twist.
Crispy Duck Pancakes with Cucumber Pickle (adapted from Jeremy Pang’s Chinese Unchopped)
Makes 10 pancake wraps
2 duck breasts, skin on
1/2 tsp salt
1/4 tsp chinese five spice
10 pcs store-bought duck pancakes
1 cucumber, sliced thinly
1 spring onion, sliced thinly
10 pcs Sichuan peppercorn, crushed
1 garlic clove, finely sliced
2 tbsp Chinkiang black vinegar
2 tbsp sugar
1/2 tbsp light soy sauce
1/4 tsp salt
1 tbsp hot water
(Spicy Plum Dipping Sauce)
2 tsp chilli garlic sauce
4 tbsp plum sauce
a dash of dark soy sauce
2 tbsp cold water
1. Prepare the cucumber pickle by mixing all the ingredients in a bowl. Stir well and set aside for the flavours to develop.
2. Then prepare the spicy plum dipping sauce by mixing all the ingredients in another bowl. Set aside.
3. Bring a saucepan of water to boil. Then place the duck breasts into the saucepan. Bring to boil again and blanch for 2 minutes. Remove and quickly rinse them under running cold water to stop the cooking process. Pat the skin dry and score the skin gently and diagonally. Only cut up to the fat and not into the meat. This allows the fat to render properly during the cooking process.
4. Rub some salt into the duck breasts, then dab the skin dry. Rub five-spice into the meat, then dab the skin dry again.
5. Preheat oven to 200 celsius. Place the duck breasts skin-side down onto a cold frying pan while letting the pan heat up on medium high heat. Let the skin crisp up for 6 – 8 minutes or until the skin is golden brown. Continuously press the sides down towards the frying pan so all parts of the skin are crispy.
6. Transfer the duck breasts skin-side up onto a wire rack placed in a roasting tin. Place into the oven for another 6 minutes (this should give you some pink in the middle). Remove from the oven and set aside to rest for 5 minutes.
7. While the duck breasts are resting, steam the pancakes in a bamboo steamer according to packet instructions, for 3 – 4 minutes.
8. Slice the duck breasts thinly and arrange them on a plate. Serve with cucumber pickle, dipping sauce and steamed pancakes. Let everyone dig in and wrap to the way they like. You may also serve with hoisin sauce if you prefer it sweet.