Crispy Peking duck with hoisin drizzle
| Recipe By: | Luke Dale-Roberts |
| Serves: | 6-8 |
| Cooking Time: | 30 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1 Whole duck
- chives
- 3 Tbsp oil
- 4 free-range eggs, separated
- 3/4 cup milk
- 375 g cake flour
- a few sprigs coriander leaves, to garnish
- sesame seeds, to garnish
- 4 tbsp fresh coriander
- 5 Spring onions, sliced julienne
- 1/2 cucumber, sliced julienne
- 2 Carrots, sliced julienne
- 1 x 100 ml Hoisin sauce
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Brush the Peking duck with hoisin sauce and roast for 30 minutes or until crisp.
- Slice the breast meat from the duck. Distribute the carrots, cucumber, spring onion, coriander and the crispy duck between the pancakes. Finish with the hoisin-and-guava drizzle. Garnish with sesame seeds and micro coriander sprigs.
- Mix the flour, milk, eggs and oil together in a large mixing bowl. Whisk enough water into the batter to create a pouring consistency.
- Pour the batter through a fine sieve to remove any lumps then stir in the chopped chives.
- Fry the pancakes over a medium heat, about 2 minutes a side or until cooked through.
You could enjoy this recipe too
Buy the ingredients
Add to Cart