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Mushroom & duck pancakes

  • Serves: 12
  • Cooks In: 10 minutes

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Ingredients

3 tbs hoisin sauce
1 tbs soy sauce
200g button mushrooms, sliced
1 tbs grapeseed oil, for cooking
1 packet (about 350g) ready roasted Peking duck breast, thinly sliced
12 Peking duck pancakes, warmed
2 Lebanese cucumbers, cut into strips
4 green onions, cut into thin strips

Method

1

Mix 1 tablespoon hoisin sauce and soy sauce together in a bowl. Add the mushrooms and stir to coat.

2

Heat wok over high heat until hot. Add oil and mushrooms and stir-fry for 2-3 minutes until tender. Add duck breast and stir-fry for 2 minutes until heated through.

3

Spread the warmed pancakes with remaining hoisin sauce. Top with mushroom and duck mixture, cucumbers and green onions. Roll up and serve with extra hoisin sauce if desired.

Ingredients

 3 tbs hoisin sauce
 1 tbs soy sauce
 200g button mushrooms, sliced
 1 tbs grapeseed oil, for cooking
 1 packet (about 350g) ready roasted Peking duck breast, thinly sliced
 12 Peking duck pancakes, warmed
 2 Lebanese cucumbers, cut into strips
 4 green onions, cut into thin strips

Directions

1

Mix 1 tablespoon hoisin sauce and soy sauce together in a bowl. Add the mushrooms and stir to coat.

2

Heat wok over high heat until hot. Add oil and mushrooms and stir-fry for 2-3 minutes until tender. Add duck breast and stir-fry for 2 minutes until heated through.

3

Spread the warmed pancakes with remaining hoisin sauce. Top with mushroom and duck mixture, cucumbers and green onions. Roll up and serve with extra hoisin sauce if desired.

Mushroom & duck pancakes
IngredientsDirections

Tags:

 Asian, Gourmet

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