Summary

Ingredients

• 3 duck breast fillets à 50 g
• 1 tablespoon ginger, pureed (or freshly chopped)
• 3 tablespoon soy sauce
• 2 teaspoons oil (sesame oil)
• 2 teaspoons sugar, brown
• 1 teaspoon cinnamon
• 75 ml wine (mirin, Chinese sweet wine)
• 220 g flour
• 180 ml boiling water
• 1 tablespoon water, cold
• 0.5 ½ cucumber (s)
• 4 spring onion (s)
• 1 glass sauce (Chinese plum sauce)
• honey

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Instructions

1. Cut the skin of the duck breasts with a sharp knife into evenly small diamonds or squares (so that the meat does not contract when roasting). Peel the cucumber and cut into fine strips 4-5 cm long. Wash the spring onions and cut into fine rings. Place the cucumber and onions each in a clay bowl and refrigerate until ready to serve.
2. Make a marinade from ginger puree, soy sauce, sesame oil, sugar and cinnamon and spread on a slightly deepened bowl. Brush the meat side with the marinade and then place the meat side down on the rest of the marinade in the dish and leave to marinate for 45 minutes.
3. Prepare the pancakes: put the flour in a bowl and slowly pour in the boiling water, stirring constantly, then add the cold water - as soon as the temperature allows it, knead the dough on a floured surface until it is soft and pliable. Cover with a damp cloth and let stand for 30 minutes.
4. Then roll out the dough by hand long and sausage-shaped and divide into 16 parts. Shape each part into a ball, press flat (if necessary, brush lightly with sesame oil to keep it moist)
5. and roll out thinly. Fry the pancakes without fat in a non-stick pan on both sides until the first light bubbles appear. Keep warm in a shallow bowl in the oven and cover with a damp, hot cloth.
6. Prepare the duck breast: preheat the oven to 220 degrees beforehand, but first fry the duck in a pan in sufficient hot oil over medium heat and then remove it from the fire. Then place with the skin side up in a flat dish, brush the skin with a little honey and briefly brown in the oven with top heat until the skin is nice and crispy. Go to the keep warm level.
7. While baking, put the stock in the pan on the heat again and deglaze with the mirin, mix in the plum sauce and any remaining marinade and put the sauce in a bowl.
8. Cut the duck meat crosswise (skin side up) into thin slices and serve on a hot plate. In addition, cucumber, onions and sauce in bowls next to it - the pancakes in the warm bowl.
9. The pancakes are rolled at the table: first spread 1-2 tablespoons of sauce on the pancake, then cucumber, then the meat and on top the onions. Roll the pancake and then the eaters decide: professionals can eat such a structure with chopsticks, others use a knife and fork - good friends shake hands.
10. Although this is quite a culture clash, it goes well with a properly tempered sake.