Leftover Duck Peking Style

peking duck

So in Denmark most people have duck or pork roast for Christmas dinner, in our house it is roasted duck. But what I look forward to just as much as the Christmas dinner, is the next day where my husband makes peking duck style with the leftover duck, including homemade sauce and pancakes.
This truly is a spectacular meal and is worth making even if it isn’t because you have leftover duck, it is worth making duck for.

1/2 duck shredded (heated)

1/2 a cucumber, with the centre removed and cut into long thin pieces.
4-5 spring onions, cut into long thin pieces.

Hoisin sauce:
4 tablespoons soy sauce
2 tablespoons smooth peanut butter
1 tablespoon maple syrup (or dark brown sugar)
2 teaspoons rice wine vinegar
1 clove of garlic, finely grated.
2 teaspoons toasted sesame seed oil
1 teaspoon hot sauce or a pinch of chill flakes

Just whack it all in a blender and blend it all together. Put in the fridge and let it rest for about an hour.

125g plain white spelt flour (or regular flour if that is what you have)
375ml milk of choice (I use lactose free semi skimmed)
1 tablespoon toasted sesame seed oil

Whisk the oil into the flour, then slowly add the milk while whisking, to avoid lumps.
Heat up a small non-stick pan on medium heat.
Add a tiny amount of regular oil on the pan for the first pancake and again if the pancakes start to stick.
Then just make all the pancakes like you would normal creep style pancakes. They are a bit thinner and a bit more fragile, so just be careful with the first flip.

Then all that need to be done is plate everything on and assemble by adding a little duck, a few cucumbers and spring onions, then drizzle on a bit of sauce, roll up and eat……. and then just repeat.

Note: The sauce is also good as an asian style salad dressing.