Peking Duck Pancakes with Mandarin & Hoisin Sauce

ingredients
•    275 g Plain flour        
•    1 tsp Salt                    
•    3 tbl Sesame  oil        
•    1 cup Boling water      

method
1.    Sift flour and salt into Kitchen aid bowl. Using dough hook add 1 Tbsp of sesame oil and enough boiling water to form soft (but not sticky) dough.
2.    Knead 2-3 mins /rest 30 mins
3.    Using KitchenAid Pasta roller attachment, roll pastry to a thin sheet
4.    Brush HALF with sesame oil and place other half of pastry on top (sandwiched)
5.    Brush HALF with sesame oil and place other half of pastry on top (sandwiched)
6.    Using a large circular cutter, cut out discs and reserve. Heat non-stick fry pan till hot, brush with veg oil and pan sear pancakes till slightly coloured and turn over. Place onto tray and pull apart crepes while hot. Allow to cool covered
7.    To reheat –place 6 stacked pancakes into foil and make a parcel. Place into steamer and heat 4 mins

ingredients for assembly
•    Peking Duck (Sliced)
•    Cucumber Batons
•    Coriander picked (washed)
•    Carrot julienne
•    Daikon  julienne
•    Pickled Mandarin
•    Spring onion batons
•    Mandarin Pancakes

dipping sauce
•    Hoisin sauce
•    Orange sauce reduction

assembly
1.    Place hot pancake on plate
2.    Place one piece of all ingredients into top center of pancake
3.    Dab with a  little sauce
4.    Fold lower half onto ingredients and roll up in the opposite direction
5.    Duck and veg should be sticking out of small opening in parcel. Serve warm with more sauce

For more info contact Chef Michael on 0415 225 585

The mandarins and oranges were kindly supplied by The Orange Lady, herbs supplied by Central Highlands Herbs. You will find both of these producers at the MSFM weekly and fortnightly.