The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Perfect match: Chinese roast duck with green onion pancakes

You'll need

1 Chinese roast duck (see note)   Hoisin and ginger dressing 125 ml (½ cup) hoisin sauce 1 tbsp lemon juice, or to taste 2½ tsp finely grated ginger 2 tsp sesame oil   Green onion pancakes 220 ml milk 1 egg 2 tsp light soy sauce 110 gm rice flour 2 green onions, thinly sliced diagonally 30 ml peanut oil   Pea and herb salad 12 snowpeas, trimmed 100 gm jicama, peeled and cut into julienne (see note) 2 green onions, thinly sliced diagonally 50 gm snowpea sprouts, trimmed 25 gm bean sprouts 1 cup (loosely packed) coriander cress 1 long red chilli, seeds removed, halved widthways, thinly sliced lengthways


  • 01
  • For hoisin and ginger dressing, combine all ingredients and set aside.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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 greengrocers.

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

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Nov 2008

You might also like...

Nectarine and elderflower granita


Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents


Moroccan braised lamb neck

Burmese duck leg and potato curry


Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.