北京烤素鸭 Běijīng kǎo sù yā Mock
Peking Duck with Pancakes
I used to
think that nothing could replace Peking duck pancakes, until I realised that
actually it wasn’t the duck that I missed but a crispy, savoury filling, with
the sauce, spring onions, cucumber in a floury pancake. This is not
authentic, at all, and I can’t even call it a recipe, just a tasty assembly of
shop bought ingredients. This comes
together very quickly. A small starter for two.
1 tin of mock duck, torn into medium
sized 5 cm chunks*
1 tsp sesame oil
½ tsp Chinese 5 spice powder
½ tsp ground roasted Sichuan
peppercorns
12 duck pancakes (they usually come
frozen in packets of 6 pancakes)
½ a cucumber, peeled and cut into 1
cm x 5cm batons.
Peking Duck Sauce
Preheat oven
to 180C. Set up a steamer to boil. Wrap pancakes in foil and place in steamer.
On baking tray rub sesame oil, spices on to mock duck pieces. Roast for 10 – 15
minutes, until crispy. Take steamer off
boil. Slice mock duck into 0.5 cm slivers. Serve with pancakes and
accompaniments. (This works out at approx. 3 slivers per pancake)
*I've since roasted the mock duck in larger chunks and find I prefer the contrast between soft and crispy that that brings, so it depends on whether you prefer a strong crunch as to how small you cut the mock duck pre-roasting.
*I've since roasted the mock duck in larger chunks and find I prefer the contrast between soft and crispy that that brings, so it depends on whether you prefer a strong crunch as to how small you cut the mock duck pre-roasting.
