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Hoisin Glazed Duck With Pancakes
Recipe by Audra Morrice
Try Audra Morrice's Hoisin Glazed Duck With Pancakes today!
- Steps
- Ingredients
Ingredients
Braise
Hoisin Sauce
Woodear Fungus and Cucumber Salad
Crepe Batter
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Steps
- For the Braise, sear the marylands, skin side down, in a dry frypan for 5 minutes, turning to achieve an even sear over the skin.
- Meanwhile, add oil to a pressure cooker and set to sear mode. Add star anise, cinnamon quill, cloves, Szechuan peppercorns, dried chillies, ginger, garlic and onion.
- Fry until 5-8 minutes until lightly fragrant and the onions start to brown. Add the remaining ingredients with ½ cup water and stir to combine.
- Add the duck pieces, flesh side down, and baste with the sauce. Close the pressure cooker, set to high pressure and cook for 32 minutes.
- When the duck is almost cooked, heat the grill in an oven on medium and prepare the hoisin sauce.
- For the Hoisin Sauce, place all the ingredients in a saucepan and bring to the boil. Reduce to a simmer and cook until reduced by half.
- Once the pressure has been released from the pressure cooker, remove the duck and place skin side up on a baking tray.
- Baste the skin with some of the sauce and sit under the grill until the colour deepens. Remove from the grill and baste again. Repeat a couple more times until the skin is a deep golden brown all over.
- To finish the sauce, add 1-2 tablespoons of the braising liquid and simmer gently. Balance with a little more hoisin and orange juice or water if needed. Keep warm and serve in a small jug.
- To make the Woodear Fungus and Cucumber Salad, rehydrate the mushrooms in a bowl of boiling water for 10 minutes.
- Meanwhile, use a peeler to peel strips of cucumber, discarding the seeded centre. Slice the radishes with a mandoline. Add both to a medium bowl with the coriander. Tear the hydrated mushrooms into pieces and add to the vegetables.
- Mix the orange juice, sesame oil and salt together in a small jug and stir to combine.
- Toss the dressing through the salad and season with salt, to taste. Set aside until serving.
- For the Crepe Batter, mix the flour, egg, milk and salt together with a whisk. Pass through a sieve and pour into a jug.
- To cook the crepes, heat a small non-stick frypan over medium heat. Add about a teaspoon of butter to the pan and melt.
- Give the batter a stir, pour into the middle of the hot pan while tilting and rotating the pan so that the batter swirls to cover the entire surface. Cook until the crepe is cooked through and lightly coloured on the base. Flipping over is optional. If you do, it’s just for a few seconds. Repeat with the remaining batter. Remove and keep warm under a clean tea towel.
- To serve, fold the crepes onto the side of a plate and serve with the duck pieces. Arrange the salad on the side and serve with the sauce. Pull the duck apart and enjoy a piece of duck in each pancake. To with salad and drizzle the sauce over before eating.
