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.
It’s important to dry out the duck before cooking
It looks so good
It’s good to get down to bench level
Lebanese cucumber and spring onions are a must for crunch
The pancakes kept well in the cool for a few hours
I love the tail, neck and thigh and the bones to chew
The carcass got a real going over after we finished
The meat was succulent
The pancakes were perfect
It really was delicious
Two bites and this was gone
I’m going to miss the cheesecake
Follow me @garydlum
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