- 2 tbsp Szechuan Pepper
- 1 tbsp Chinese five spice powder
- 1 tbsp salt
- 2 duck breasts or duck Maryland
- 1 tbsp Shaoxing wine or Chinese rice wine
- 1 tsp soy sauce
- cornflour, for dusting
- oil, for deep frying
- 220 g plain flour
- 150-170 g Boiling water
- 1/2 tsp salt
- sesame oil, for basting
- extra flour, for dusting
- 1 cucumber, sliced into batons 7cm long and 1/2 cm thick
- hoi sin or plum sauce
- 4 spring onions, white part only, sliced into 7cm batons and quartered lengthways
1h 0minPreparation 45minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Dry roast the pepper, five spice and salt 2.5 mins / 120 degrees / sp1. Allow to cool slightly, then with MC in, mill 1 min / speed 10. Score the duck breasts in a criss-cross pattern and rub the ground spices all over. Place in a bowl with wine and soy, arrange bruised ginger and spring onion around the meat, and allow to marinate while making the pancakes.
Wipe out TM bowl. Place flour, salt and water in TM bowl and mix for 3 mins on dough setting. Leave in mixing bowl for 30 mins. Knead dough another 3 mins on dough setting until smooth. Remove dough from bowl onto a floured thermomat or work surface. Immediately wash out the bowl to prevent the remnants of dough from sticking (fill bowl with water to cover blades, and blitz on speed 7 for 10-20 seconds forward and reverse).Describe the preparation steps of your recipe
Divide the dough into half and roll each half into a log about four centimetres in diameter. Divide each log into seven discs. Lightly flour them and squash them down with the palm of your hand, making sure they keep their circular shape. With a pastry brush, brush a liberal amount of sesame oil on one disk and then place another disk on top. Pair all the disks together like this and place them under a tea towel to keep from drying out. Roll out each paired disc to about two millimetres thick and ten to twelve centimetres in diameter.
Remove duck from marinade and place on Varoma tray, skin side down, on top of the bruised ginger and bruised spring onion. Place 1000g water in TM bowl, cook for 15 mins / Varoma temp / speed 4.
While duck is steaming, heat a frying pan to medium-high heat and dry panfry the pancakes on both sides until dark brown dots appear on the surface. Remove from the frying pan and immediately find the seam where the two disks meet and carefully peel the two pancakes apart making sure that the steam trapped between them doesn't burn you. Fold each pancake in half, and rest in a thermoserver before serving.
Once steamed, remove duck breasts, pat dry with paper towel, and dust with flour. In a saucepan or wok, heat the oil to about 170 degrees and deep fry duck breasts, turning, until skin is golden (about 3-5 minutes). Allow duck to rest for five minutes on some paper towel to absorb excess oil, then slice duck on the diagonal into thin strips.
To serve, arrange pancakes, duck, cucumber, spring onion and sauce on a platter and place in the middle of the table. Each person can then take a pancake, smear with sauce, arrange some slices of duck, cucumber and spring onion on the pancake (not too much!) and roll up. Eat and enjoy!
Duck part 1
Pancakes part 1
Duck part 2
Pancakes part 2
Duck part 3
Put it all together
Okay, I know, it seems like a lot of steps! But I've tried to write out the recipe so that it's the most efficient way of using your time.
If you want to just make the pancakes and use BBQ or roast duck bought from a Chinese takeaway, just ignore the duck steps. The pancakes come together very quickly for a mid-week meal.
The pancakes store in the fridge or freezer very well but you will need to steam them before eating. If freshly made and kept in the closed thermoserver, the steam should keep the pancakes soft.
Recipe based on Home-Style Peking Duck with Mandarin Pancakes, from Poh’s Kitchen
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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