Mothers’ Day Peking duck pancakes

Here’s a way to your Mother’s heart – that is if she’s not a vegan!
So get quacking down to your local Chinatown, pick and pluck a duck to take home. They’ll cut it for you and take the bones away of you ask nicely.

This is the fastest way I know to get that Peking feeling without lining up for the Duck Nazi on Smith Street or paying Flower Drum prices.

12 small or 24 very small round gluten free wraps
1 roasted Chinese duck, especially cut for Peking duck
1 large cucumber, peeled and sliced into 2 cm batons
240 ml gluten free hoi sin sauce – recipe below
6 spring onions, sliced lengthways

  • Brush pancake with hoi sin, place duck, then cucumber and spring onion in top centre
  •  Fold one side, then next and roll up from the base. Place upside down on a serving platter

Gluten and guilt free hoisin sauce
5 tablespoons gluten free soy sauce – I use this MegaChef brand from Thailand
3 tablespoons macadamia nut or peanut butter
1½ teaspoons honey
2 teaspoons sesame oil
2 teaspoons Chinese hot chilli sauce
¼ teaspoon garlic, minced
Pinch white pepper

  •  Combine and mix till well blended


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