Wednesday, 28 May 2014

Hairy Dieters Shredded Duck Wraps with Hoisin Sauce

This is a healthy rift in the traditional duck pancakes, using actual pancakes. I found it a bit too, well, vegetabley. One of the wonderful things about duck pancakes for me is the pancakes and this just didn't quite hit the spot, I think all in all it was just a bit watery.

Shredded Duck Wraps with Hoisin Sauce
(From The Hairy Dieters Eat For Life - Si King and Dave Myers)
(Serves 4)

2 duck breasts, skin removed
500ml cold water
2 tbsp soy sauce
2 star anise
2cloves garlic, finely sliced
25g chunk ginger, peeled and finely sliced
3 spring onions, cut sliced lengthways
200g cucumber, cut into thin matchsticks
2 little gem lettuces, leave a separated
3 tbsp hoisin sauce

Place the duck breasts in a large saucepan and put the water over them. The duck should just be covered. Add the soy sauce, star anise garlic and ginger and stir well. Bring the liquid to gentle simme, cover and keep at a gentle simmer for 1 hour. Tun the duck halfway through the cooking time.

Just before the duck is ready, prepare the veg. Remove the duck from the cooking liquid and place them on a plate. Shred the duck by tearing it apart with two forks. 
To eat; place a few strips of cucumber and spring onion into. Lettuce leave, add some shredded duck and top with a little hoisin sauce.

1 comment:

  1. I'm with you on this one - the pancakes are an essential part of what makes this the BEST course of any Chinese meal (in my humble opinion...) Plus I am not sure I can get on board with having duck without the yummy crispy skin!