Pancakes with Peking duck breast

Ingredients for 12 servings:

• 90 g flour
• 45 g starch flour
• 2 eggs, whisked
• 180 ml water
• 60 ml milk
• 2 tsp sugar
• 2 tbsp oil
• 15 spring onions, cleaned
• 2 carrots, peeled and cut into fine strips
• 1 duck(s), Chinese roast
• 150 ml hoisin sauce
• 1 tbsp rice wine
• 12 stalks of chives

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cooking class recipe

For the pancakes, sift the flour and cornstarch into a bowl. In a second bowl, whisk the eggs with the water, milk, and sugar. Make a well in the flour mixture and gradually stir in the egg mixture until a smooth batter forms. Heat the oil in a frying pan over medium heat, add 2 tablespoons of the pancake batter, and gently swirl the pan to form a round pancake. Cook for about 2 minutes until golden brown. Turn the pancakes over and cook for another 10 seconds. Keep warm and cook the remaining pancakes in the same way. Mix the hoisin sauce with the rice wine. Finely slice the spring onions. Spread the finished pancakes on a work surface and brush each one with hoisin sauce. Top with some of the duck meat and skin, spring onions, and carrot sticks, and roll up. Tie with a chive stalk. For the duck breast: Brush the duck breast with honey and soy sauce and fry in a pan on the skin-side down until crispy. Turn over and cook on the other side. Cut into wafer-thin slices.