Mini Peking Duck Pancakes with Plum Sauce

By stancec44

Bit dry - used Peking Chive Pancake recipe from Hugh Carpenter. Add more plum sauce per roll and use fresh Peking duck (ours was frozen). From Hors d'Oeuvres, pg. 192.
Taste these when you are assembling to check that there is enough ginger, as it really brings out the flavor of the other ingredients.

Roast duck breast up to 1 day in advance.Cover & refrigerate. Cut veggies and blanch chives up to 1 day in advance. Store in airtight container in the fridge. Slice duck and roll pancakes up to 1 hour in advance. See book for using pork as variation.

Ingredients

• 1 tsp. honey
• 1 tsp light soy
• 1 duck breast, skinner
• 1 1/2" fresh ginger
• 2 green onions
• 1/2 cucumber, halved & seeded
• 20 long chives
• 10 store-bought Chinese pancakes (or use the ones from Chopstix, pg. 150)
• 2 Tbsp. plum sauce

Details

Servings 20

Preparation

Step 1

Preheat oven to 400.

Combine honey and soy. Brush the duck with the mixture and roast until browned, but still pink and juicy inside, 10 minutes. Cool. Slice duck breast diagonally into 1/4" thick slices.

Cut the ginger, scallions and cucumber into julienne strips. Drop chives into a pan of boiling water. Drain immediately and cool in cold water. Drain & pat dry with paper towels.

Cut pancakes in half. Trim a 1/4" strip from the round edge of each pancake half to make 20 straight-sided pieces. Spread 1/4 tsp. plum sauce in the center of each piece. Divide duck slices and julienne strips among pancake strips. Roll up tightly and tie with a chive. Serve at room temp.