Chef Sham spoke to Eoghan Murphy on the JF Show for cookery corner and he gave us a recipe for Crispy Duck Pancakes
INGREDIENTS:
2 Duck Legs
2 Star Anise
1 teaspoon Five Spice Powder
1 Orange
2 Clove of Garlic
1 Cucumber
1 Bunch of Spring Onion
2 Tbsp. Hoi Sin sauce
150g Plain Flour
120ml Boiling Water
2tbsp Sesame Oil
METHOD:
• Cover the duck legs with the five-spice powder and roast in the oven with the star anise, garlic and orange at 160* for about two hours. (You can use the same process for a whole duck). By then, the duck should be nice and crispy.
• Leave the duck legs to cool down and when they are cool, shred the duck with two forks.
• Mix the shredded duck with the Hoi Sin sauce.
• Slice the cucumber and spring onions in thin strips.
• To make the pancakes: Mix the plain flour with the boiling water (it must be boiling) and mix it up quickly into a dough ball.
• Cut the dough into ten small balls.
• Flatten out one of the dough balls and brush with sesame oil on the top. Now place a second ball of dough on top of this and flatten it out also.
• Using your rolling pin, roll out both pieces of dough (keeping one on top of the other) into a thin circular pancake shape.
• Put some oil in a non-stick pan. Fry off the double pancakes together over a medium heat. Fry for about 20 seconds on each side (as it starts to puff up)
• When each side is cooked, you should be able to peel away the top pancake from the bottom one. Repeat this process with the other balls of dough.
• Assemble by placing some duck in the hoi sin sauce in the centre of the pancake, adding in some shredded cucumber and spring onions and rolling up.
