En-76
Ingredients
1 duck approximate weight 1.5 kg
(3 lb)
30 ml (2 tbsp) honey
Pancakes:
225 g (8 oz) plain flour, sieved
175 ml (6 fl. oz) boiling water
15 ml (1 tbsp) sesame seed oil
1/
2
jar Hoi Sin sauce
6 spring onions, shredded
1/
2
cucumber, skinned
and cut into long thin strips
Peking Style Duck
Dish: oven accessories
Serves: 4
Oven Accessory: metal tray, high wire rack, glass
tray
1. Place duck breast side down on the high wire
rack and place on metal tray. Cook on
Combination: 200°C + 250 W for 16-17
mins. per 450 g (1 lb) until brown and crisp.
Halfway through cooking time turn duck breast
side up and drain off fat from metal tray. Brush
all over with the honey and continue cooking.
2. When cool remove all meat and skin from
bones and chop into narrow strips. Cover with
tin foil.
Pancakes:
1. Pour boiling water onto flour and beat well until
a firm dough is formed. Knead gently.
2. Immediately divide dough into 16 small pieces.
Knead each into a ball using lightly floured
hands.
3. Take two balls of dough and flatten each to a 5
cm (2”) circle. Brush one with sesame oil and
place the other on top. Roll out together to form
a thin circle 18 cm (7”) diameter. Repeat with
remaining balls. Wrap in a dampened teatowel.
4. Place each circle of dough onto a plate. Cook
1000 W for 50 secs. turning once during
cooking. Seperate the two leaves immediately
after cooking. Repeat with the rest of the dough
to make 16 pancakes.
To serve:
Stack pancakes on a plate covered with an
upturned plate and heat on 1000 W for
1-1
1/2
mins. Spread each pancake with 5-10 ml
(1-2 tsp) of Hoi Sin sauce. Top with shredded
spring onion and cucumber. Lay pieces of duck
on top and roll pancake up.
Chinese Dinner Party
