OK, so those thin steamed Chinese pancake thingies are a bit different from your average British pancake-day effort, but I see no reason not to combine the two. Although if you have any Chinese friends, they might possibly try to kill you when they discover this bastardisation of their cuisine.
I rubbed a duck leg with salt, sichuan pepper, and star anise. Then roasted it on a low temperature for two hours, until the meat was nice and tender.
I left the duck in the fridge until I was ready to eat it - at which point I dipped the legs in cornflour and fried them over a very high heat, in a mixture of vegetable oil and duck fat, until the skin was very crispy.
The meat fell off the bone effortlessly when shredded with a fork. Perfect when rolled between a pancake with cucumber, spring onion, and hoi sin sauce! And you have the added benefit of celebrating pancake day and Chinese New Year with one delicious meal.
Taste
Classification
No comments:
Post a Comment