I was catering for a friends party this weekend. She was having lots of different canapes and some mini bowl food. The food was eaten and enjoyed and it was interesting to see which of the canapes just disappeared within seconds of serving. You may or may not be surprised to hear that it was my crispy duck pancakes that stole the show.
I remember them as being one of my first Chinese food tastes when I was little along with chicken and cashew nuts. The best bit of all was assembling the pancake and then trying to roll it once it was packed full of everything, sides splitting, sauce seeping, then quickly on to the next one. I still love them now and whatsmore so do my children, who could polish off this lot in a matter of seconds with or without the pancakes!
Why I have chosen to post about this very well loved dish is because it is so easy, yet so tasty and all you have to do is put a duck in the oven to roast and chop a few green bits. The pancakes go in the microwave, so it’s a perfect home made takeaway that is a great way for the family to share some food that everyone is likely to eat. It’s also the recipe we chose to include in the school’s cookery book, that’s how much we all love it.
There is a bit of an issue with getting the pancakes. I haven’t yet seen them for sale in an ordinary supermarket so I have to go to Korea foods in New Malden to get mine. They have freezers packed full of them so I just bulk buy as they don’t take up much space. For one meal as a starter, I would work on 5 pancakes each for adults. As a main, up to double that depending on how much you like them. If you choose to serve it alongside another dish, then stick to 5 per person. Children in our house can eat up to 5 each, but 3 is more likely if they are little ones.
This recipe would serve 4 adults as a starter or 1 family as a starter/main meal which could be topped up with some rice and stir fried vegetables if need be.
My crispy duck pancakes
A delicious Chinese meal for all the family to enjoy
- 4 duck legs
- 1 bunch spring onions sliced into matchsticks
- 1 cucumber sliced into matchsticks
- 1/2 iceberg lettuce finely shredded
- 1 jar Hoisin sauce
- 2 packets Chinese pancakes
- Pre-heat the oven to 190 degrees and then cook the duck legs for 1 to 1 & 1/2 hours. I put the legs on a rack in a roasting tray and seasoned them. They crisped up beautifully this way
- Chop up your lettuce, cucumber and spring onions while the duck is roasting. De-cant the sauce into a couple of bowls for easy spreading. Pancakes can be microwaved right at the last minute for 10 or 20 seconds
- like to offer lettuce as an alternative to spring onions for the children, but I like it myself too. I normally serve the duck on the carving board and let everyone help themselves