1Chinese roast duck (see note)Hoisin and ginger dressing125 ml(½ cup) hoisin sauce1 tbsplemon juice, or to taste2½ tspfinely grated ginger2 tspsesame oil Green onion pancakes220 mlmilk1egg2 tsplight soy sauce110 gmrice flour2green onions, thinly sliced diagonally30 mlpeanut oilPea and herb salad12snowpeas, trimmed100 gmjicama, peeled and cut into julienne (see note)2green onions, thinly sliced diagonally50 gmsnowpea sprouts, trimmed25 gmbean sprouts1 cup(loosely packed) coriander cress 1long red chilli, seeds removed, halved widthways, thinly sliced lengthways
For hoisin and ginger dressing, combine all ingredients and set aside.
For green onion pancakes, whisk milk, egg and soy sauce together in a bowl, gradually add flour, whisking until smooth, then add green onion. Heat ½ tsp peanut oil in a 15cm-diameter frying pan over medium-high heat, add 2 tbsp pancake batter, tip pan to evenly distribute and cook until air bubbles form (1-2 minutes). Turn and cook until golden and cooked through (1-2 minutes). Repeat with remaining batter and oil. Wrap pancakes in foil and set aside.
For pea and herb salad, blanch snowpeas (1-2 minutes), then refresh in iced water. Drain well, pat dry with absorbent paper, thinly slice diagonally and place in a bowl. Add remaining ingredients and set aside.
Preheat oven to 200C. Remove meat and skin from duck. Thinly slice meat lengthways, place on an oven tray and place excess skin on top. Warm duck skin, duck and foil-wrapped pancakes in oven until duck skin is crisp (5-10 minutes). Thinly slice skin, combine with meat in a bowl and keep warm. Serve warm pancakes with duck, pea and herb salad and hoisin and ginger dressing.
Note Chinese roast duck is available from
Chinese barbecue stores. Jicama (pronounced hee-kah-mah), sometimes
called yam bean, is available from Asian and select
It was all the rage in the late 19th and early 20th centuries
to pair wines with specific ailments. So sparkling 'Burgundy' -
hugely popular at that time in Australia - was often recommended
for invalids to help with recuperation. Something to do with the
generous black fruit flavours, soothing touch of sweetness and
restorative bubbles, perhaps. These days, I find a similar soothing
effect can be attained from a plate of roast duck pancakes.
Especially at Sunday yum cha after an indulgent Saturday night. And
in a happy coincidence, the best accompaniment for roast duck
pancakes is a glass or two of slightly sweet sparkling red (as it's
now correctly known). Try one that's a blend of shiraz (for
richness, to match the succulent duck) and grapes such as cabernet,
which give the wine complexity, dryness and a herbal, spicy lift to
match the green onion pancakes. - MAX ALLEN