Duck with Pancakes
This is from "Thai & South-East Asian Cooking" cookbook.
1 tablespoon honey
1/4 teaspoon five spice powder
1 clove garlic, finely chopped
1 tablespoon hoisin sauce
1/2 teaspoon salt
1 large pinch of white pepper
2 small duck breast fillets
1/2 cucumber, Seeded & cut into thin slices
10 each scallion, Finely sliced into strips
12 each chinese pancakes, or flour tortillas
1 teaspoon vegetable oil
2 cloves garlic, chopped
2 each scallions, finely chopped
1/2 inch ginger, crushed
4 tablespoons hoisin sauce
1 teaspoon sherry
1 tablespoon cold water
1/2 teaspoon sesame oil
1. Mix the honey, five spice, garlic, hoisin sauce, salt & pepper together. Add the duck breasts turning them to coat in the marinade. Place them in a ziploc bag and refrigerate for at least 2 hours.
2. Make the sauce. Heat the oil in a small pan and gently fry the garlic for a few seconds without browning. Add the scallions, ginger, hoisin sauce, sherry & water. Cook gently for 5 minutes, stirring often, then strain and add the sesame oil.
3. Remove the duck from the marinade and grill to your liking. Let it rest a few minutes then cut into thin strips.
4. Take a pancake, add some chicken, scallion strips, cucumber strips and sauce. Fold and enjoy!
I substituted chicken thighs for the duck and also added strips of carrots to it. The chicken also tasted great right off the grill with just the marinate on it! We couldn't find the chinese pancakes so we substitued the flour tortillas for them.
I hope this isn't negative!