Now we do like a bit of homemade takeaway in this household, less grease, less guilt, easier on the pocket (well that’s not always true) and majority of the time tastier (the minority being I need to get my curry skills up to scratch!). The only reason we ever order in is if we (read I) can’t be arsed to cook. I’ve been meaning to post a few homemade takeaway recipes but the idea fell by the wayside, hath no fear folks, I’m on it.
I’ll start with dishes we can’t get enough of. Crispy duck with pancakes and egg fried rice. The elements are pretty easy individually but as there are a few it does take a bit of time. Certainly worth the effort though. I actually only started making the pancakes a few weeks ago. As we ran out of the ones you get in the Chinese supermarket and I was starting the gluten free route I scouted out a recipe. I found a pancake batter recipe ( I think a dough is the norm) but found it too eggy so I’ve finely tuned it and it ain’t too bad you know! Plus it’s quicker and easier than dough form.
Duck Legs – 1 per 2 person for a starter or 1 each as a main
Shaohsing Wine (substitute for sherry)
Chinese Five Spice
Chinese plum sauce or soy sauce
Plain flour – 120g normal or gluten free
Corn flour – 3 tablespoons
Melted butter 1&1/2 tablespoons
Carrot – grated
Spring onion – chopped
Preheat oven to gas mark 4/180 degrees – pancakes should make around 10 depending on thickness.
Get the rice on to cook and when done chill and store in the fridge till needed. While cooking, duck releases a bucket load of fat so I put the legs on a rack in the baking tray so it doesn’t sit in it. Pour over some of the shaohsing on the legs then sprinkle the Chinese five spice quite liberally. Pop in the oven for about an hour and half.
You can chop the spring onion and cucumber in advance and store in the fridge. The best way to cut the spring onion is to chop the roots off then chop where it starts to turn dark green. Cut that in half then slice lengthways finely. The cucumber needs to sliced finely then julienned.
When the duck is done you need to shred the meat. The easiest way is to grab two forks and tear the meat away from each other. I pop it in a container in the warm oven while I get on with the rest.
Whisk all the ingredients together (except sesame oil) for the pancakes and leave for about 5/10 minutes.
Heat a few drops of sesame oil in a small frying pan and pour in some of the batter. Swirl it around the pan until it is covered and cook for around a minute each side. Cover to keep warm.
Grab the rice out of the fridge, a few handfuls of peas, a grated carrot and an egg. Heat a wok with a small dash of groundnut oil. Now this is where I differ from ‘H’, he cracks the egg into the wok, scrambles it then puts it aside while he cooks the rice. I, do the complete opposite. Below is his way.
Chuck the rice in and cook for a few minutes. Throw in some soy sauce, peas, carrot, white pepper and any left over meat if you have it. Throw in the egg after a few minutes and warm through.
Grab your pancake build up. I believe everyone had their own way of making a duck pancake. My routine is cucumber, spring onion, duck then a drizzle of soy sauce (I am not a fan of plum sauce). Then try to eat it as quickly as possible to make sure you get the next one first. The longer you leave it the less duck there is left….
Are you a lover of the homemade takeaway?
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