Crispy Roast Duck with Pancakes and Fresh Herbs Recipe

(Thit Vit Quay An Voi Banh Gio Va Rau Gia Vi)

Ingredients : Serves 4-5

450 g

225 g

125 g

8 ml

5 ml

Vegetable Platter

1 bunch

50 g

1/2

275 g

Ho Chi Minh duck

Wheaten pancakes

Plain white flour

Boiled water

Cold water

Sesame seed oil

Spring onions, cut into 5cm lengths

Fresh coriander

Fresh mint

Fresh basil

Cucumber peeled in alternating strips,

halved lengthways and sliced thinly crossways

Fresh beansprouts

Sweet plum sauce to accompany

Method :

To make the pancakes, sift the flour into a mixing bowl. Pour in the boiled water, stirring quickly and then stir in the cold water. When cool enough, mould with your hands and form a dough.
Cover with a cloth and leave for 30 minutes.
When ready, knead lightly on a lightly floured board. Roll the dough into a sausage shape and cut into 2.5cm portions. This will make about 14 rounds. With the heel of the hand flatten into circles of about 6cm across.
Using a pastry brush paint half the pieces with the sesame oil. Place the remaining pieces onto the oiled surfaces making 7 pairs in total. With a lightly floured rolling pin roll out each pair to about 15cm across. Turn them to make them round.
Fry for 1-2 minutes in a heavy un-oiled pan until they begin to turn light brown. Turn them over and repeat. They will puff up.
Remove and separate the two thin pancakes. Repeat until all the dough is used up. Put on a plate and cover with a cloth to prevent from drying. Steam all the pancakes in a steamer for 7 minutes just before serving with the duck.
Arrange the duck on a plate. Arrange the vegetables on a plate. Put some plum sauce into a dish. Place the pancakes on a flat plate. Guests place a teaspoon of plum sauce with some duck and vegetables on a pancake.