Stir-Fried Chinese Pancake with Roasted Duck and Bean Sprouts

Name: Stir-Fried Chinese Pancake with Roasted Duck and Bean Sprouts
Yield: Serves 4
Cuisine: Chinese
Ingredients: Hoisin sauce 10 g (⅓ oz); Green chillies 20 g (⅔ oz), cut into thin strips; Ginger 10 g (⅓ oz), peeled and cut into thin strips; Ground white pepper ¼ tsp; Red chillies 20 g (⅔ oz), cut into thin strips; Duck breast 1, about 300 g (11 oz); Plain (all-purpose) flour 50 g (1⅔ oz); Cooking oil 200 ml (7 fl oz); Water 2 Tbsp; Five-spice powder a pinch; Cornflour (cornstarch) 1 Tbsp, mixed with some water; Vietnamese round rice paper (the netted type) 1, about 9-cm (3½-in) in diameter; Cooking oil for deep-frying; Bean sprouts 30 g (1 oz); Carrot 20 g (⅔ oz), cut into thin strips; Chinese rice vinegar 4 tsp; Dried Chinese mushrooms 20 g (⅔ oz), soaked to soften and cut into strips; Eggs 2; Maltose 30 g (1 oz); Yellow chives 20 g (⅔ oz), cut into 2.5-cm (1-in) lengths; Light soy sauce 2 Tbsp; Dark soy sauce 1½ Tbsp; Chinese red vinegar 1 tsp; Water 100 ml (3½ fl oz); Oyster sauce 1½ Tbsp; Salt to taste; Salt a dash

Preparation info

Serves
4

Difficulty
Medium

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

We came across a bakery in Beijing and saw the bakers, covered with flour, making huge piles of a traditional five-spice Chinese pancake. It was our inspiration for this dish. Here, we cut the pancake into noodle-like strands, then stir-fry it together in the manner of a Cantonese noodle dish.

Ingredients

Vietnamese round rice paper (the netted type) 1, about 9-cm (3½-in) in diameter
Cornflour (cornstarch<

Asia
China
Main course
Beijing

Method

Prepare roasted duck breast. Briefly blanch duck breast in hot water until skin contracts. Drain well.
In another pot, melt maltose with water over low heat. Add both vinegars and bring to boil. Place duck breast in a sieve over the pot. Ladle about 3 large scoops of vinegar marinade over, ensuring skin is evenly coated. The skin should contract further upon ma