I LOVE duck pancakes from a Chinese restaurant and can never stop myself from ordering them, but I’ve always thought they can’t be that hard to make at home, right? Well I can say for definite that my peking pheasant recipe tastes just like the real thing (If not better!)
Serves 2
Ingredients
For the pheasant:
- 1 whole pheasant (Obviously you can make this recipe using duck in the classic way, or even chicken if you prefer – just adjust the cooking times to suit your bird)
- 1 teaspoon Chinese 5 spice
- Olive oil
- 3 cloves of garlic
- Thumb sized piece of fresh ginger, grated
- 1 star anise
For the sauce:
- 1 tablespoon cornflour
- 1 tablespoon cold water
- 6 tablespoons Flying Goose Hoisin sauce
- 2 tablespoons sesame oil
- 6 tablespoons caster sugar
- 1 tablespoon dark soy sauce
To serve:
- Small bunch of spring onions, sliced into strips
- 1/4 cucumber, sliced into strips
- 1 pack of Chinese pancakes
Pre heat your oven to 200 degrees (180 degrees if you have a fan oven)
Drizzle a tablespoon of olive oil over the outside of the pheasant and sprinkle with the five spice, then massage both into the meat. Give the garlic a quick bash and chuck it inside the pheasant, along with the grated ginger and the star anise
Place the pheasant onto a roasting tray, making sure it’s raised off the bottom of the tray (If your tray doesn’t have a built in rack, use a couple of halved onions to lift it up) Pour about 1 centimetre of boiling water into the bottom of the tray, tightly cover with foil and roast for about 40 mins
Whilst the meat is cooking, finely slice the cucumber & spring onion into strips and place in bowls for serving
You’ll then need to make your peking sauce. Mix 1 tablespoon of cornflour with 1 tablespoon of cold water until it forms a paste, then set aside. In a small saucepan over a low heat, add the sesame oil, Flying Goose Hoisin sauce, caster sugar & soy sauce and cook until just bubbling. Add in the cornflour mixture & stir well until the sauce has thickened. Remove from the heat & set aside to cool
When cooked, remove the pheasant from the oven and use two forks to shred the meat from the bones. Heat 1 tablespoon sesame oil in a frying pan and add the shredded pheasant along with half of your peking sauce, stir until completely coated & heated through
Warm your pancakes according to the pack instructions and serve alongside the pheasant, cucumber, and the rest of the peking sauce for drizzling over your pancakes!
Good looking recipe.
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Thank you! It certainly was tasty!
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