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.