The Flower Drum, one of Melbourne’s most famous restaurant (rated 2 “hats” in The Good Food Guide 2012), charges A$20 for two pieces of Peking Duck. I’m sure it’s delectable, but I wouldn’t be satisfied with just two (did you think I was going to let you have the other one?), so we prepare the dish at home for a fraction of the price.
We purchase a whole roast duck from a Chinese rotisserie, and slice the meat into thin pieces. We keep the carcass as it makes fantastic stock.
We purchase ready-made Peking duck pancakes. Julienne cucumber and spring onion into about 8cm lengths and we add sprigs of coriander.
Spread about a teaspoon of hoisin sauce onto the pancake. Lay 2 (or however many you like, I won’t judge you) pieces of duck with cucumber, spring onion and coriander.
I like to fold the base, and overlap the two sides to create a pocket. Yum, yum, yum (I ate three!)