A thick, glossy, sweet-and-salty sauce designed as a generous dip for pieces of roast duck rolled in small pancakes with scallions or leek whites.
Ingredients
- 120 g Chinese hoisin sauce
- 70 g plain unsweetened peanut paste
- 55 ml hot water
- 15 ml light soy sauce
- 2 tsp Chinese black vinegar
- 1 tsp toasted sesame oil
- 1 clove fresh garlic
- 8 g brown sugar
- 1 pinch ground cayenne pepper
- 25 g unsalted roasted peanuts
- 1 bunch fresh scallions
- 1 piece fresh leek white
- 12 pieces Chinese pancakes for Peking duck
- 600 g Chinese roast duck with crisp skin
Method
- Peel the garlic, remove the sprout if it is pronounced, then reduce it to a very fine paste with a knife or mortar; it should almost disappear into the sauce rather than remain in raw pieces.
- Pour the hoisin sauce into a small saucepan with the peanut paste, soy sauce, black vinegar, brown sugar, toasted sesame oil, garlic, and cayenne pepper.
- Heat over low heat, stirring constantly with a flexible spatula; the sauce should loosen, become glossy, and form thick ribbons when the spatula is lifted, without ever coming to a full boil.
- Gradually whisk in the hot water; stop as soon as the sauce is coating, smooth, and supple enough to cover a slice of duck without running like broth.
- Taste the warm sauce: it should be sweet and salty, slightly tangy, very rounded on the palate, and lifted by the garlic. If it seems too heavy, loosen it with a little hot water; if it seems flat, reinforce it with a touch of black vinegar.
- Coarsely chop the roasted peanuts with a knife; keep an irregular texture, with small crunchy pieces rather than a powder.
- Cut the scallions and leek white into short, neat sticks; plunge them into cold water for a few minutes to firm them up, then drain them thoroughly.
- Reheat the Chinese pancakes in a steamer or covered basket; they should be hot, supple, and slightly satin-like, without drying out at the edges.
- Reheat the roast duck just enough for the skin to regain its aroma and the meat to become warm; slice the skin and meat into strips that are easy to roll.
- Serve the sauce warm or at room temperature in a shallow bowl, sprinkled with the chopped peanuts. At the table, dip the duck strips in the sauce, place them on a warm pancake with a scallion or leek stick, then roll tightly.
Nutrition
Per serving
- Energy
- 748.2 kcal
- Protein
- 39.17 g
- Carbohydrate
- 21.63 g
- Fat
- 56.84 g
- Fibre
- 3.09 g
- Calcium
- 31.82 mg
- Iron
- 4.37 mg
- Magnesium
- 42.95 mg
