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  1. #1
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    Satonic makes Crispy Aromatic (Peking) Duck & Mandarin Pancakes

    Sorry if this is slightly picture heavy

    Ok I am going to take you through, step by step, how I make my duck pancakes. I guess I cheat as I only use the breast, not the whole duck but this is because I only like to eat breast meat and it makes it easier!

    I buy my duck breasts frozen from Villa market. Quite expensive there (420b for 4) so if you want to try this I suggest looking elsewhere for the duck!

    After letting the duck thaw overnight it's time to prepare the marinade.



    First rub some rock salt into both sides of the duck.



    Now the ingredients for the marinade. You could take the easy option and use 5 spice powder but personally I prefer to do it properly. Cloves, Star Anise, Cinnamon, Ginger, Peppercorns (try and find Shenzhen), Spring onion and 100ml of Rice Wine.



    Add to everything to a container and mix.



    Put a lid on it and put it in the fridge overnight. I put it in at about 6pm yesterday, I gave it another mix before I went to bed and when I woke up. I started to cook with it at about 1pm today.

    Put the duck breasts skin side up on a plate in a steamer. Mix in and around all the ingredients from the marinade. I put a small saucer in the middle of the steamer and then the plate on top of that so that the plate doesn't block all the steamer holes.



    Put a lid on the steamer and turn on the heat. You are going to steam this for 3-4 hours. Make sure you keep checking the water level as you don't want it drying out!

    The aroma that is going to engulf your house for the next 4 hours is heavenly



    After 4 hours take the breasts out and remove all the marinade. You are going to want to make sure that you completely dry and chill the breasts before the next step. They won't crisp up if not cold.



    Whilst I leave the breasts in the fridge for a couple of hours it's time to cut up the cucumber and spring onion to go inside the pancakes. I use the small Thai cucumbers as they are about the right size. I de-seed the cucumbers too. Cut the cucumbers and spring onions into thin sticks.



    Now onto the bit I hate. Making the Mandarin pancakes.

    Now the way I do this, to make things easier is to spray my work surface with water, then lay over a sheet of aluminium foil. It sticks firm with just the water and makes the cleaning up so much easier after working with dough.



    Now mix 2 cups of flour with approx 1 cup of boiling water.



    Kneed until smooth (about 3 mins) Cover and leave for 30 minutes.



    After 30 minutes split the dough into 2, roll each into an approx 1.5 inch thick log and cut each into 8 parts. Roll each part into a small ball.



    Take 2 of the balls and flatten with your palm into approx 2.5 inch circles. They don't need to be perfect.



    Get a small plate and add a couple of Tbsp of Sesame Seed Oil. Dip one side of the dough circle into the oil and then put this on top of the other dough circle.



    To form a 'sandwich'.



    Repeat with the remaining dough balls.



    Now this wasn't the best time to find out that my dog had decided my rolling pin was a toy So what to do? Well I wasn't going to go out so I thought I would improvise. Somtamslap will be proud of his award winners multitasking -



    Roll each 'sandwich' out to approx 7 inch circles. Again they don't have to be perfect.



    Heat a frying pan over medium heat, drop in the rolled dough sandwich and fry on each side for a minute or two until browned. Whilst frying one roll out the next sandwich ready to go into the pan.



    Now the 2 parts of the 'sandwich' can be separated into their own individual pancakes. They should come apart easily. Just find a join/seam and pull gently apart.



    Once all are down cover with a damp towel so they don't dry out.

    Ok pancakes done.

    Onto finish the duck.

    Get another 2 small plates, add soy sauce to one, flour to the other. Remove the now cool duck breast from the fridge and brush each first with the soy sauce and then rub in the flour.



    Now heat sunflower oil in a pan, you will want the oil about 2 cm deep. Once the oil is hot add the breasts, skin side down and fry for about 3 mins on each side until crisp and brown. Keep an eye on this as you don't want to burn it at this point!

    Once done remove and place on a paper towel to absorb any oil, get 2 forks and shred



    Looking and smelling so tasty



    Now time to serve. Plate up the pancakes, the cucumber and spring onion match sticks, the shredded duck and Hoi Sin Sauce.



    Build up your pancakes with plenty of each.



    Roll and enjoy



    Cheers

  2. #2
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    Loy Toy's Avatar
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    Fucking amazing feat mate and well done.

    In fact last Saturday I walked past your house, saw the antique Benz and was tempted to invite myself in for a sample feed of whatever you were cooking.

  3. #3
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    Satonic's Avatar
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    Here is the Hoi Sin sauce I use. I could have made my own but much easier (and cheaper) to buy.


  4. #4
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    Satonic's Avatar
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    Quote Originally Posted by Loy Toy View Post
    Fucking amazing feat mate and well done.

    In fact last Saturday I walked past your house, saw the antique Benz and was tempted to invite myself in for a sample feed.
    Yes mate, I enjoyed a beer with our friend the other day and he told me you had been over. Was a shame I missed you, make sure you give me a shout over the wall next time! There is always a cold one in the fridge

    And thanks

  5. #5
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    Albert Shagnastier's Avatar
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    You are the Don mate.

  6. #6
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    Satonic's Avatar
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    Quote Originally Posted by Albert Shagnastier View Post
    You are the Don mate.
    I feel more like a blimp right now... That was finished off just between me and the missus

  7. #7
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    Sorry, can't green you but that looks absolutely delicious!

  8. #8
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    aging one's Avatar
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    Incredible job mate. It looks so damn tasty, green incoming in a few hours. Yummy

  9. #9
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    Fan bloody tastic!

  10. #10
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    The way you make the mandarin Pancakes is very similar to how you make Indian Chapattis.

    The only difference is you add a dash of salt to the flour mix and form and roll the dough differently.

    It is always best to leave the formed dough roll at least 24 hours before you roll and fry the pancake.

    Once again, incredible meal you created mate.

  11. #11
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    The Fresh Prince's Avatar
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    So start to finish, not including the duck marinading bit, how long are looking at to prepare?

  12. #12
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    Kurgen's Avatar
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    That looks tasty, bollox, do you do a vegetarian duck?

  13. #13
    TD Fat Club VP Dillinger's Avatar
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    Superb,

    Thats gotta be the best culinary feat Ive seen on here since English Noodles' Fish Finger Sandwiches on his MumsWedgewood Plates :-)

    http://teakdoor.com/the-kitchen/9154...urse-meal.html (Pissed-Up Northern 3 Course Meal)

  14. #14
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    ^ Dunno how I missed that one! Brilliant!

    Thanks for the comments guys, good to know you enjoy reading, makes its worth taking the time to post

    FP, In regards to how long - the duck is an on and off process throughout the day. Removing from marinade / cooling / flouring / frying / shredding with waiting times in between. The pancakes prob took me an hour all in. Then its just chopping the veges which also took me a while .

    I feel like I was doing something most of the day. I started steaming at just gone midday and we ate at 8ish. I always leave a whole day free when making this.

  15. #15
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    charleyboy's Avatar
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    I take off my hat to you sir. Mouthwatering!

  16. #16
    Thailand Expat AntRobertson's Avatar
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    That really is a great effort.

    Dunno what it is about duck though, but I find just the idea of eating it entirely unappetising for some reason.

  17. #17
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    Quote Originally Posted by Satonic
    Quite expensive there (420b for 4) so if you want to try this I suggest looking elsewhere for the duck!
    In Macro today they had whole ducks for 85bt per kilo. I reckon they weighed about 2kgs each. I'm not a fan of cutting the heads and feet off though.

  18. #18
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    Satonic's Avatar
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    Quote Originally Posted by The Fresh Prince View Post
    Quote Originally Posted by Satonic
    Quite expensive there (420b for 4) so if you want to try this I suggest looking elsewhere for the duck!
    In Macro today they had whole ducks for 85bt per kilo. I reckon they weighed about 2kgs each. I'm not a fan of cutting the heads and feet off though.
    Yeah I have seen them in Tesco too but with the head and everything. I wouldn't fancy hacking it apart!

    A friend of mine said that I can get duck quarters (leg and thigh) frozen in tops, so maybe I'll try that next so there is a mixture of meat.

    I don't have a Makro near by but that is where I used to get my duck breasts. A pack of 5, frozen if I remember correctly was approx 200baht.

  19. #19
    Sprayed On Member
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    They didn't have any frozen breasts today but they had the quarters. About 240bt for a big pack, I couldn't see how many were in it.

  20. #20
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    Fuck yeah, Satonic. Can't green you but will remember to do it when I can...

  21. #21
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    Satonic's Avatar
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    Quote Originally Posted by The Fresh Prince View Post
    They didn't have any frozen breasts today but they had the quarters. About 240bt for a big pack, I couldn't see how many were in it.
    That's a lot cheaper than Tops and Villa. May be worth a trip down there to stock up. I am not a member though... When I have been before I have either just got the person in front of me in the queue to scan their card or get a 1 day temp pass. Do you know if they are still doing this?

  22. #22
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    You don't need to be a member anyone can go. The only thing to remember is that they don't take plastic and they don't give you bags.

  23. #23
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    Quote Originally Posted by Satonic
    Somtamslap will be proud of his award winners multitasking
    Slap remains in awe of the versatility of the much distinguished AIBA.

    Looks tasty mate - and well photographed too.

  24. #24
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    ^ It worked surprisingly well and that reminds me... It's about time I pop down to the shop. The fridge is looking worryingly sparse

    ^^ Cheers FP I'll head down there then, with my own bags

  25. #25
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    Bogon's Avatar
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    If you don't fancy hacking the head and feet, I'm sure they will do it at the counter for you.

    Bogon Tip #324

    Duck is normally served for brunch/lunch here in Thailand and it is hard to find a duck place open after 3ish, but they would be more than happy to butcher your duck or sell you one of their own for a few baht more.

    On a side note. F#%king top notch dinner there Sonny (need to reload the greens) and can anyone tell me why they only serve duck in the daytime here in Thailand?
    Black diamonds? I shit 'em.

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