Saturday, 25 February 2012

Roasted Duck in pancake


Our dinner for this evening...

A simplified version of the more famous Peking Duck.




Using boneless duck breast, marinade the meat with some five-spice powder, salt, grated fresh ginger and a little black pepper. Leave to marinade, preferably overnight, or longer.
Bake the duck in a 140C oven for about 60 minutes. Separate the meat from the skin and shred the meat using 2 forks.
Remove excess fat from the skin and return the skin for a futher 20 minutes in a 170C oven or until  the skin is nice and crispy. Chop the skin and mix with the rest of the shredded meat.

 




To make life easy, buy some pre-made pancake and steam them (Note: it's not necessary to use bamboo steamer , any steamer will do the job nicely)










Take a piece of the pancake, place the shredded meat and some finely sliced cucumber and spring onions, a good spoonful of plum sauce and roll it up!





4 comments:

  1. Hi Muna...
    I have been coming to your blog every possible time.. I love it here!

    ReplyDelete
    Replies
    1. Hello Art Lover,
      Aww... thanks ever so much for visiting!! xoxo

      Delete
  2. ANR, you should try make some, they're that easy and sedap.
    xoxo

    ReplyDelete