Happy Pancake Day one and all!
Whether you are emanating a 15th Century congregation, (racing with a frying pan to a shriving bell,) cleaning out the larder or preparing to fast, make sure you do something a little bit different this year. Put down the chocolate spread, discard the cheese and hide the maple syrup, its time to embrace a taste of Asia!
This recipe is a fusion of Asian style cooking and the traditionally British pancake mix. While the pancakes are not as sturdy, they make a fantastic, sticky accompaniment to the plum sauce and fresh veg.
Cripsy duck and pancakes might be a favorite when you go out to eat and not necessarily something to try at home. The dish is a banquet for the eyes, completing a trio of divine smell and taste. It can be ‘other worldly,’ as a fellow diner once commented.
It’s surprising how simple such a flavorsome and seemingly complex dish can be. Crispy duck and pancakes, are on the way!
For this reputedly complicated, but beautifully simple Asian style meal, you will need:
|*A Whole Duck||Roasting Pan|
|Cucumber||Sharp Knife and Chopping Board|
|*Fresh Ginger||Mixing Bowl|
|*White Flour 120g||Sieve|
|*Purchased at Masala Bazaar|
Pre heat the oven to 170º
Preparing the Duck
Outrageously simple and the prep won’t take longer than 10 minutes!
- Peel a full, fresh Ginger Root and put aside.
- Peel the garlic, chop the cloves in half and put aside.
- Remove the duck from packaging and lay in a generous sized baking tray.
- Rub the ginger all over the duck and then stuff inside the cavity.
- Scatter half the garlic cloves around the base of the duck and stuff the remainder with the ginger.
- Cover the bird generously with heaps of salt and rub into the skin vigorously.
- Sprinkle paprika over the bird as copiously as the salt and mix together.
- Once the oven is at the correct heat, pop the duck in and leave to roast for 2 hours. Keep checking the fat in the base of the tray, spoon off to assure crispiness.
- If the duck is looking less than crispy 1hr30mins in, turn the oven up to 180º, but keep vigilant for burning.
For ease, you can just nip to your closest Masala Bazaar store and pick up a handy jar to accompany your duck. If you’re feeling brave, however, you can make it yourself…
- Take 8 plums and de-stone. Put in a sauce pan.
- Add 4 heaped tablespoons of brown sugar to the pan.
- Add 2 heaped table spoons of hot chilli powder to the pan.
- Add large lashings of soy sauce and water to the pan.
- Bring the boil and keep stirring until the mixture becomes a jammy pulp.
Take the sauce pan off the heat and leave aside until ready to serve, at which time the sauce can be reheated.
Pancakes and Vegetables
Start to make the pancakes between 20-30mins before the duck is due to come out of the oven; they always take longer than you think.
- In a mixing bowl, sift in the flour.
- Crack both eggs in with the flour and whisk to expel any lumps of pockets of air.
- Gently add water and milk until the right consistency it should not be too runny or goopy and have a steady pour action.
- Melt a small amount of butter in a pan and whisk into the mixture.
- Preheat a pan, with an adequate amount of olive oil to keep the batter from sticking.
- The pancake will be ready to turn when little air bubbles begin to appear over the whole surface. Using the spatula, loosen the pancake around the edges. For the infamously complicated toss, lift the pan from the hob and tilt the furthest edge towards the floor. Wiggle the pan to further loosen the pancake, (it should slide towards the tipped edge) and flip.
- Pile the pancakes on a plate ready to serve.
- Chop and mix raw onions and cucumber, serve in separate side dishes for each guest.
After two hours, remove the duck from the oven and shred using two forks, rather than a carving knife. As in the restaurants, you can serve the duck on a separate platter and allow those around the table to serve themselves, or dish up on separate plates (as pictured.)
Uncomplicated and heavenly; a really delicate taste sensation for Pancake Day, enjoy!