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.