Crispy roast duck with pancakes and fresh herbs

4 servings

Ingredients

QuantityIngredient
1poundsHo Chi Minh duck
(see Duck with Ginger Sauce
Recipe)
12Wheaten pancakes -- (Asian
Store)
2cupsAll-purpose flour
¾cupBoiled water
½tablespoonCold cuts -- water
1teaspoonSesame seed oil
1bunchGreen onions -- cut into 2\"
Lengths
cupFresh cilantro
cupFresh mint
cupFresh basil
½Cucumber, peeled in
Alternating strips
Halved lengthwise and sliced
Thinly crosswise
5cupsFresh beansprouts
Commercial sweet plum sauce
To accompany

Directions

VEGETABLE PLATTER

*(Thit Vit Quay An Voi Banh Gio Va Rau Gia Vi). 1. 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, mold with your hands and form a dough. Cover with a cloth and leave for 30 minutes. 2. When ready, knead lightly on a lightly floured board. Roll the dough into a sausage shape and cut into 1 inch portions. This will make about 14 rounds. With the heel of thehand flatten into circles of about 2½ inches across. 3. 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 6 inches across. Turn them to make them round 4. 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. 5. Remove and separate the two thin pancakes. Repeat until all the dough is used up. Put on a plate and cover with a bloth to prevent from drying. Steam all the pancakes in asteamer for 7 minutes just before serving with the duck. 6.

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.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books