Preparation time10 minutes
Cooking time1 hour 30 minutes
Resting time1 day
Winery pairingMumm Olympe
- 1 large young domestic duck
- 4 teaspoonfuls 5-spice powder
- 1 tablespoonful vinegar
- 1 tablespoonful maizena corn flour
- 1 finely chopped medium onion
- 2 finely chopped garlic cloves
- 4 tablespoonfuls soy sauce (nuoc tung)
- 4 tablespoonfuls liquid honey
- 1 pinch of carmine
- 1 tablespoonful sunflower oil
For 30 pancakes
- 250g wheat flour
- ¼ teaspoonful salt
- 150ml boiling water
- Peking duck sauce (Asian grocery)
- 1 cucumber
- 1/2 leek
- 1/2 bunch of cilantro
Step 1. Marinade
- Crush the garlic and the onion and mix them together.
- Add the soy sauce, maizena, salt, honey, carmine, vinegar, 5-spice powder, and a drop of oil.
Step 2. Directions
- Prick the duck with a fork so that the marinade can penetrate into it.
- Brush the duck with marinade, inside and outside.
- Leave to marinate in the fridge for 24h.
- Preheat the oven at 180°C, smear the duck with oil and put it in the oven for approximately 1.5h. From 45 min onwards, regularly brush with the rest of the marinade.
- Once the Peking duck is nice and crispy, take it out of the oven.
Step 3. Pancakes
- Mix all the ingredients until a smooth mixture is obtained.
- Leave to rest for 1h.
- Form a sausage shape, then balls each weighing 18g.
- Shape the balls and roll them out as thinly as possible with a roller. Ensure they are well coated with flour.
- Cook the pancakes superimposed on one another in a steaming basket for 5 min.
Step 4. Plating-Up
- Cut the cucumber into sticks, and the leek into thin julienne strips.
- Place a piece of duck, a little filling and sauce on a pancake.
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Invited to all the best parties, Mumm Olympe champagne combines delicious sweetness with bright fruit and the House’s signature freshness.