Peking Duck with Pancakes

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Recipe's preparation

Duck part 1

Dry roast the pepper, five spice and salt 2.5 mins / 120 degrees / sp1. Allow to cool slightly, then with MC in, mill 1 min / speed 10. Score the duck breasts in a criss-cross pattern and rub the ground spices all over. Place in a bowl with wine and soy, arrange bruised ginger and spring onion around the meat, and allow to marinate while making the pancakes.

Pancakes part 1

Wipe out TM bowl. Place flour, salt and water in TM bowl and mix for 3 mins on dough setting. Leave in mixing bowl for 30 mins. Knead dough another 3 mins on dough setting until smooth. Remove dough from bowl onto a floured thermomat or work surface. Immediately wash out the bowl to prevent the remnants of dough from sticking (fill bowl with water to cover blades, and blitz on speed 7 for 10-20 seconds forward and reverse).Describe the preparation steps of your recipe





Divide the dough into half and roll each half into a log about four centimetres in diameter. Divide each log into seven discs. Lightly flour them and squash them down with the palm of your hand, making sure they keep their circular shape. With a pastry brush, brush a liberal amount of sesame oil on one disk and then place another disk on top. Pair all the disks together like this and place them under a tea towel to keep from drying out. Roll out each paired disc to about two millimetres thick and ten to twelve centimetres in diameter.

Duck part 2

Remove duck from marinade and place on Varoma tray, skin side down, on top of the bruised ginger and bruised spring onion. Place 1000g water in TM bowl, cook for 15 mins / Varoma temp / speed 4.

Pancakes part 2

While duck is steaming, heat a frying pan to medium-high heat and dry panfry the pancakes on both sides until dark brown dots appear on the surface. Remove from the frying pan and immediately find the seam where the two disks meet and carefully peel the two pancakes apart making sure that the steam trapped between them doesn't burn you. Fold each pancake in half, and rest in a thermoserver before serving. 

Duck part 3

Once steamed, remove duck breasts, pat dry with paper towel, and dust with flour. In a saucepan or wok, heat the oil to about 170 degrees and deep fry duck breasts, turning, until skin is golden (about 3-5 minutes). Allow duck to rest for five minutes on some paper towel to absorb excess oil, then slice duck on the diagonal into thin strips.

Put it all together

To serve, arrange pancakes, duck, cucumber, spring onion and sauce on a platter and place in the middle of the table. Each person can then take a pancake, smear with sauce, arrange some slices of duck, cucumber and spring onion on the pancake (not too much!) and roll up. Eat and enjoy!