food, Recipes

Peking duck pancake rolls



1/2 cup plain flour 2 tablespoons cornflour 1/4 cup water 1/4 cup milk 2 eggs 2 tablespoons butter, melted 1 Peking duck (see note) 6 green onions, washed 1/2 cup hoisin sauce


Combine flour, cornflour, water, milk, eggs and half the butter in a food processor. Process until batter is smooth. Pour into a jug. Cover and stand for 15 minutes. Heat a non-stick frying pan over medium heat. Brush with remaining butter. Pour a tablespoonful of batter into frying pan. Spread to form a thin pancake, about 16cm in diameter. Cook for 2 minutes. Turn and cook for a further 1 minute. Transfer to a plate. Repeat with remaining batter. Remove skin and meat from duck. Thinly slice both skin and meat. Cut onions into 10cm lengths. Place some duck skin and meat, 2 pieces of onion and 1 teaspoon of hoisin sauce onto each pancake. Roll up. Serve with strings of spring onion tied around.