A great favourite with many is Peking Duck. Here is a recipe to try. You will find the Peking Duck Pancakes pre-made at TANG The Asian Food Emporium (formerly Great EasternFood Centre) at 185 Russell Street, Melbourne. The Pancakes are in the Frozen Food section and you will find the Hoisin Sauce and Dark Soy Sauce in the Sauces section as well as the Chinese Rice Wine in the Cooking Wines & Vinegar section. See the store map to find the ingredients. Cucumbers and spring onions will be found in the Fresh Food section. Using these authentic ingredients will give you depth of flavour and bring back delectable memories of your favourite Peking Duck experience …..
2 x 1.6kg whole ducks (see note)
1 Lemon sliced
¼ cup (90g) honey
20 Peking Duck pancakes
6 spring onions, finely shredded
½ cucumber, seeds removed, cut into thin strips
¼ cup (60ml) dark soy sauce
150 ml Chinese rice wine (shaohsing)
Rinse the two ducks with cold water, pat dry with paper towel. Set aside.
Place the lemon in a pan with the soy sauce, rice wine, honey and 2 cups (500ml) water over medium heat, stirring until the honey is dissolved. Increase heat to bring to the boil. Reduce heat and simmer for 15 minutes, or until slightly reduced. Remove from heat, cool slightly. Baste the ducks with the mixture several times until well coated.
Place the ducks on a baking tray and leave in the fridge overnight, uncovered to dry out the skin.
On the next day, preheat the oven to 220°C.
Place the ducks on a wire rack set over a large roasting pan. Fill the roasting pan with 3cm boiling water to prevent the fat from spluttering. Roast the ducks for 15 minutes. Reduce temperature to 180°C and roast for a further 1 hour and 10 minutes or until the ducks are cooked through with a very crispy skin. Remove ducks and stand for 10 minutes.
Meanwhile, heat the pancakes according to the packet instructions.
Carve the duck into thin slices.
To serve – place a pancake on each plate. Put a slice of duck in the middle of the pancake. Add some cucumber and spring onion strips. Drizzle with hoisin sauce. Wrap up the pancakes and serve.