Bron has been talking about Peking duck and duck pancakes for weeks. She has been looking at various recipes and had settled on a modified Donna Hay recipe. When I say modified, I mean taking the best ideas from other recipes and using them in her creation.
I remember when my Mum made a Peking duck as a kid. It took her a weekend. I recall she built her own airing frame and had a fan set up to help dry out the duck.
Bron’s didn’t take that long and honestly it was an awesome product we had in the end. Bron reckons the most difficult part was getting the hang of making the pancakes.
Peking duck airing with a fan
It’s important to dry out the duck before cooking
Peking duck out of the oven
It looks so good
Peking duck out of the oven resting
From eye level
It’s good to get down to bench level
The table getting set
Lebanese cucumber and spring onions are a must for crunch
Pancakes, vegetables and hoi sin sauce
The pancakes kept well in the cool for a few hours
The bits I like, note the crispy tail in there
I love the tail, neck and thigh and the bones to chew
The carcass was picked clean later
The carcass got a real going over after we finished
Shredded duck meat
The meat was succulent
Getting ready with the hoi sin sauce
The pancakes were perfect
Ready to roll. Yummo
It really was delicious
Ready to eat and enjoy
Two bites and this was gone
The last slice of the chocolate peanut paste cheesecake It was so good.
I’m going to miss the cheesecake
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