Method :
Combine
the flour and cornflour in a large bowl. Whisk together the eggs,
water, milk and sugar in a separate bowl. Make a well in the centre
of the flour and gradually add the egg mixture, stirring
continuously with a wooden spoon to form a smooth batter. Heat the
oil in a frying pan and add 2 tbsp of batter. Swirl the pan gently
to forma round pancake. Cook over medium heat for 2 minutes or until
crisp and golden underneath. Turn over and cook the other side for
10 seconds only. Transfer to a plate and place in a low oven to keep
warm. Repeat with the remaining batter. Using a Chinese cleaver or
large sharp knife, remove the duck drumstick. Chop along the length
of the remaining duck to make 2cm long pieces, discarding the bone
when finished. Remove the skin and bone from the drumstick and chop
the flesh into even, thin slices. Place heaped tablespoons of meat
and skin on each pancake; top with the combined hoi sin sauce and
wine, then sprinkle with shredded spring onions. Roll up and serve
immediately.
Hint : Peking ducks are available from
Chinese butchers. Some supermarkets have sections where you can buy
roasted ducks, or use Chinese barbecue pork instead.
Makes about 15 pancakes
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