Peking duck pancakes

Crispy duck with fresh cucumber and spring onion

China

Main course
2 persons
20
Mild

Peking duck; a well-known dish from China one gets its name from the city of Beijing. Peking duck has comparatively little, but still enough, meat and a delicious crispy skin. Duck can be eaten in a variety of dishes, but we are making it today with these pancakes.

Ingredients

- 500 g Bean Sprouts in Water

- 12 sheets Vietnamese Rice Paper ø 22 cm

- for dipping Sweet Chilli Sauce

- 1 tbsp Fish Sauce

- 1 tbsp Sesame Oil

1 duck

half a cucumber

1 spring onion

pancake wraps

Preparation method for Peking duck pancakes

First fry the duck on high heat on the skin. 2/3 minutes. Slice the duck beforehand to make it easier to cut into strips and keep the skin nice.
Turn the duck over and fry the other side.
For an extra crispy skin, fry the duck on its skin after a few minutes.
Let the duck rest for a moment and heat the pancakes in a steamer basket.
Slice cucumber and spring onion into thin strips.
Cut duck into thin strips and place a few pieces on pancake.
Place some cucumber and spring onion on top and top with Hoisin sauce.