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!)
Can you use a different sauce with this? We love getting one of these ducks for a special meal as well.
ReplyDeleteHi Jane - most of the recipes I've seen uses hoisin sauce, but I did see some using plum sauce but I've never tried it before so I can't say whether it's a good substitute. Hoisin sauce can be purchased at Coles online - they stock the brand "Lee Kum Kee" (which is what we use) as well as "Fountain". Woolworths even have their own house brand and stock "Changs". Hoisin sauce is also good for a marinades and stir fries.
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