Ingredients
- 4 duck breasts, about 175g/6oz each, skin removed
- ½ tsp Chinese five spice
- freshly ground black pepper
- 2 tbsp sesame oil
- 100ml/3½fl oz hoisin sauce
- 8-10 ready-made Chinese-style pancakes (or mini flour torillas), warmed
- 1 bunch spring onions, cut into matchsticks
- ½ cucumber, halved, seeds removed and cut into matchsticks
Preparation method
-
Cut the duck into thin strips and toss in the five
spice and pepper. Heat the sesame oil in a frying pan or wok and add the
duck. Stir-fry for 3-4 minutes until cooked through, then add the
hoisin sauce. Continue to cook for about 1 minute, until the duck is
thickly coated with the sauce.
-
Transfer the duck to a warmed dish, arrange the
spring onions and cucumber in a bowl, unwrap the warmed pancakes and
allow everyone to dig in and help themselves. The pancakes should be
topped with some duck, spring onions and cucumber, then rolled up to
resemble the Chinese classic.
First time we tried (something similar to) this recipe was: on November 28, 2013 after author presentation by Simon Sebag Montefiore at Pret.
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