feed me meat
Recipe: Roasted Peking Duck with Pancakes and Hoisin Sauce
Ronald Giphart and his wife Mascha Lammes are long past the days when they were young and ignorant and made (and ate!) mashed potatoes with raw curly kale. For years, they have been passionate about traveling and cooking together, and in this beautiful cookbook De wereld thuis they share recipes from their own family kitchen, inspired by dishes and ingredients from all over the world. Ronald wrote the stories, Mascha the recipes, and the result is a delicious book that proves there is culinary hope for everyone!
Giphart: “This isn’t really a recipe. But it had to be included in this book because we all absolutely love it. The only real task is a visit to the Asian supermarket. There, take a boneless roasted duck and a pack of pancakes from the freezer. Then choose a jar of hoisin sauce and, on your way to the checkout, pick up a bunch of spring onions and a cucumber. Once home, put the duck in the oven, set a pan of water on the stove to steam the pancakes, and meanwhile slice the spring onions and cucumber. Done—time to dig in!”
How to make the Peking duck pancakes with hoisin sauce
- Preheat the oven to 200 °C.
- Place the duck skin-side up in an oven dish, making sure to remove any plastic between the halves.
- Leave the duck in the oven for 1⁄2 hour until crispy.
- Put a pan of water on the stove to steam the pancakes.
- Steam the pancakes for 3 minutes until cooked and then keep them warm.
- Remove the duck from the oven and slice it into strips.
- Serve it separately with the pancakes, cucumber, spring onions and hoisin sauce.
- Let everyone spread some sauce on a pancake and top it with a few strips of duck, cucumber and spring onion.
- Roll up and eat immediately!
Title: De wereld thuis
Author: Mascha Lammes and Ronald Giphart
Publisher: Thomas Rap
Price: €24,99
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