This cold winter, I feel like eating hot noodle soup with roast duck to keep us warm. Besides that, I prepared pancakes as well for snack. Both taste so good and the kids enjoy them so much :)
Here the recipe :
source : Fine Dining Lovers with little adjustment to my liking
For the duck
1, oven-ready, approx 2.5 kg Duck
1 thumb size piece Ginger, fresh, peeled and grated
30 ml Salt
15 ml Five-spice powder
For the batter
140 g Flour
2,5 ml salt
1 tsp sugar
125 ml, boiling water
30 ml Sesame oil
4 each, shredded Scallion
1 pcs cucumber cut lenght-wise like carrot sticks
90 ml Hoisin sauce
Heat the oven to 170°C (150°C fan).
Run the grated ginger around the cavity of the duck and rub inside and out with the salt.
Sprinkle the outside of the bird with the five-spice powder.
Put the duck on a rack in a deep roasting pan and roast in the oven for 1 1/2 hours.
Drain off the fat every half an hour or so, then turn up the oven to 200°C (180°C fan) for about 20 minutes until the skin is brown and crispy.
Put the flour and salt into a bowl and stir in the boiling water.
When it's cool enough to handle, knead on a floured board for about 10 minutes until you have a silky dough, then cover with a clean tea towel and rest for 30 minutes.
Knead the dough again for 5 minutes, roll into a sausage shape and cut into about 12 pieces.
Dip each piece in a little sesame oil and roll into circles about 10 cm diameter.
Brush a frying pan with the remaining sesame oil and heat.
Fry the pancakes in batches until just starting to take colour, stack between sheets of kitchen parchment and cover with a clean tea towel to keep warm.
Shred the meat from the duck carcass.
Spread a little hoisin sauce on each pancake, add some duck and sprinkle with the shredded spring onions.
For today's post, I used duck pancakes leftover. Here is the details :
The boys had the similar bento, each with :
1. Duck pancakes (wrapped in cupcakes wrappers)
2. Halves hard boiled egg with dill
3. Carrot and cucumber sticks
4. "yummy" banana