- 1 1/2 cup(s) plain flour, (225g)
- 2 tsp peanut oil
- 1 tbs char siu sauce
- 1 tbs honey
- 10 ml Wine, white, dry or sweet, (shaoxing wine)
- 80 ml hoisin sauce, (1/3 cup)
- 470 g skinless raw duck
- 1 medium fresh Lebanese cucumber, thinly sliced
- 2 individual green shallots, thinly sliced
- 2 x 3 second spray(s) oil spray
Sift flour into a large bowl. Add ½ cup (125ml) warm water. Using a wooden spoon, stir quickly until ingredients cling together. Knead dough on a lightly floured surface for 10 minutes or until smooth.
Divide dough into 16 pieces. Roll pieces into balls. Flatten slightly. Brush tops of dough with oil. Stack 2 pieces of dough with the oiled surfaces together. Roll dough stack into an 18cm round (about 2–3mm thick). Repeat with remaining dough to make 8 pancakes.
Lightly spray a medium non-stick frying pan with oil and heat over medium heat. Cook 1 pancake for 30 seconds each side or until lightly browned. Pull pancake apart to make 2 thin pancakes. Transfer to a plate and cover with foil to keep warm. Repeat with remaining pancakes to make 16 pancakes.
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Combine char siu sauce, honey and wine in a small bowl. Set aside.
Lightly spray a medium non-stick frying pan with oil and heat over high heat. Cook duck for 2 minutes each side or until golden. Transfer to prepared tray. Brush with half the char siu mixture and bake, basting every 2–3 minutes with remaining char siu mixture, for 10 minutes or until cooked to your liking. Transfer duck to a plate. Cover with foil and set aside to rest for 5 minutes before slicing thinly.
To serve, spread hoisin sauce over each pancake. Top with duck, cucumber and shallots. Roll to enclose filling. Serve.
- Char siu sauce is made from fermented soy beans, honey and other spices and has a sweet and spicy flavour. It is available in the Asian aisle of most supermarkets.