Homemade Chinese Style Crispy Duck In A Pancake Recipe By Tasty

CHINESE STEAMED PANCAKES

Steps:

• Sift the flour into a bowl along with the salt, then slowly add in the boiling water while mixing.
• Knead for 5 minutes until smooth and springy.
• Wrap the dough in clingfilm and let it rest at room temperature for 30 minutes.
• Once it has rested, knead it again for just 1 minute.
• Cut the dough into 16 equal balls.
• Sprinkle your work surface with a little flour and then flatten them into discs.
• Using a rolling pin, roll the first disc into a thin pancake (as thin as you can go). You will need to ensure your surface is coated with flour regularly so it doesn't stick.
• Brush your steamer with a little oil to prevent the pancake from sticking.
• Place the first pancake into the steamer over a medium heat and cover with the lid.
• Roll out your next pancake, place it on top of the first and continue repeating until you have rolled out all of your pancakes.
• Let the last pancake cook for 1 - 2 minutes.
• Carefully peel the pancakes apart while still warm.

HOMEMADE CHINESE-STYLE CRISPY DUCK IN A PANCAKE RECIPE BY TASTY

Steps:

• Lightly score into the skin of the duck legs.
• In boiling hot water, add vinegar and sugar. Stir.
• Submerge the duck legs in the glaze mix for 20 seconds.
• Preheat the oven to 160°C (320°F).
• Pad dry the duck legs with kitchen roll.
• Mix well all the marinade ingredients.
• Give the duck legs a good rub in the marinade.
• On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
• Roast the duck legs for 30 minutes on 160°C (320°F).
• Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.
• Rest the duck legs for 10 minutes, then shred them with two forks.
• Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
• Enjoy!

CRISPY DUCK PANCAKES

Steps:

• The duckHeat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.
• Plum sauceWhile the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a stick blender, blend until smooth.
• PancakesWhile the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.
• To serveSpread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.