28 July 2016
Crispy Duck Pancakes and Hawke's Bay Pinot Noir
We’re big believers that a good meal can always be enhanced with a glass of wine. The Sileni staff love food.This recipe is a favourite from one of our team. A dish of light and exquisitely crispy duck, delicious with Hawke's Bay Pinot Noir. Our favourite combo for an evening at home with friends.
Servings: 4 as a light meal or starter
Wine pairing recommendation: NANO PINOT NOIR
Size 22 Duck - Asian grocer or pre-order from your butcher
Zest from 2 oranges
Zest from 1 lemon
2 cloves of garlic -minced
Chinese five spice powder
Peking duck pancakes - in the frozen section from your Asian Grocer
mint leaves - picked
coriander leaves - picked
spring onion - finely sliced
2 cups/16oz orange juice
1 tbls honey
2 tps soy sauce
2 tps brown sugar
3 star anise
1 large slice of fresh ginger
Pat the duck well inside and out with a kitchen towel until dry. Mix together the orange zest, lemon zest and garlic into a paste, using your hands rub the paste inside the cavity of the duck and then sprinkle with a good hit of salt. Sprinkle the outside of the duck with five spice powder until evenly coated. Cover the duck in five spice and give it a good shake to take of the excess. Place overnight uncovered in the fridge.
Meanwhile, make the sauce by combining the orange juice, honey, soy sauce and brown sugar in a small saucepan and bring to the boil, add in the slice of ginger and star anise. Simmer until it has reduced to a syrupy, saucy consistency. Season to taste and allow to cool. Pre heat the oven to 170 degrees Celsius/ 325 F
Place the duck on a raised grill and into a roasting dish with a little bit of water at the bottom (this makes tidying up much easier), cook for two hours draining off the fat every hour. For the last hour paint the duck with some of the sauce for a nice shiny tasty skin. After 3 hours of cooking take the duck out of the oven and let it rest for 20 minutes. Then using your hands shred the duck ready for the pancakes. You may like to use gloves when doing this as the duck is still warm at this stage.
The best way to heat the pancakes is to wrap them in a wet tea towel and microwave on high for 3 minutes, this keeps them soft and moist. Be careful when you take them out as they dry out quite quickly. Keep them covered with moist tea towel when not using and re-heat if required. Fill your pancake with coriander, mint spring onion and of course the duck and sauce. Enjoy with friends and Sileni NANO Pinot Noir!