A crispy shredded duck question.

[Dave7]

When you order them from a restaurant or takeaway the actual 'wraps' are very thin.
1. What are they called ?
2. Where can I buy them?
3. What is the thick sauce it comes with ?

On a whim I bought a half duck then realised I have no idea what the wraps are.

 

[vickster]

Chinese pancakes? (Chinese) supermarket - eg Waitrose https://www.waitrose.com/ecom/produ...hinese-inspired-pancakes/748538-106466-106467
Hoisin sauce
https://www.waitrose.com/ecom/products/cooks-ingredients-hoisin-sauce/723770-102820-102821
or https://www.waitrose.com/ecom/products/lee-kum-kee-hoisin-sauce/412111-58005-58006

Is the duck already prepped? If not, you'll need to roast in in a specific way to get it crispy (Google should point you towards the method)

 

[T4tomo]

https://www.bbcgoodfood.com/recipes/crispy-duck-pancakes
I would buy the plum/ hoisin sauce, available everywhere, but the pancakes you can easily make if you aren't near a Asian supermarket

and don't forget the spring onions and cucumber sticks, and prawn crackers to munch whilst it cooking!

 

[vickster]

https://www.bbcgoodfood.com/recipes/crispy-duck-pancakes
I would buy the hoisin sauce, available everywhere, but the pancakes you can easily make if you aren't near a Asian supermarket

and don't forget the spring onions and cucumber sticks, and prawn crackers to munch whilst it cooking!

Or Prawn quackers

 

[twentysix by twentyfive]

What a waste of duck to turn it crispy. Each to their own enjoy

 

[Arrowfoot]

Chinese pancakes? (Chinese) supermarket - eg Waitrose https://www.waitrose.com/ecom/produ...hinese-inspired-pancakes/748538-106466-106467
Hoisin sauce
https://www.waitrose.com/ecom/products/cooks-ingredients-hoisin-sauce/723770-102820-102821
or https://www.waitrose.com/ecom/products/lee-kum-kee-hoisin-sauce/412111-58005-58006

Is the duck already prepped? If not, you'll need to roast in in a specific way to get it crispy (Google should point you towards the method)

It's plum sauce not hoisin sauce for crispy aromatic duck. Hoisin sauce is for cooking or marinating.

 

[fossyant]

Always worth stocking up on the pancakes - you can get em frozen from Chinese supermarkets.

 

[vickster]

It's plum sauce not hoisin sauce for crispy aromatic duck. Hoisin sauce is for cooking or marinating.

View attachment 619442

View attachment 619444

Fair enough, I don't eat it any more and never made it anyhow, only ever from takeaway/restaurant

@Dave7 there are apparently a couple of Asian supermarkets in Warrington https://www.google.com/search?q=chi...2!2m1!1e1!2m1!1e2!2m1!1e3!3sIAE,lf:1,lf_ui:10

 

[Dave7]

Chinese pancakes? (Chinese) supermarket - eg Waitrose https://www.waitrose.com/ecom/produ...hinese-inspired-pancakes/748538-106466-106467
Hoisin sauce
https://www.waitrose.com/ecom/products/cooks-ingredients-hoisin-sauce/723770-102820-102821
or https://www.waitrose.com/ecom/products/lee-kum-kee-hoisin-sauce/412111-58005-58006

Is the duck already prepped? If not, you'll need to roast in in a specific way to get it crispy (Google should point you towards the method)

No......needs roasting.
Thanks for that.

 

[Dave7]

Fair enough, I don't eat it any more and never made it anyhow, only ever from takeaway/restaurant

@Dave7 there are apparently a couple of Asian supermarkets in Warrington https://www.google.com/search?q=chinese supermarket warrington&rlz=1C1GCEB_enGB857GB858&oq=chinese+supermarket+warring&aqs=chrome.0.0i512j69i57j0i22i30.6120j0j15&sourceid=chrome&ie=UTF-8&tbs=lf:1,lf_ui:10&tbm=lcl&rflfq=1&num=10&rldimm=16306081006315553092&lqi=Ch5jaGluZXNlIHN1cGVybWFya2V0IHdhcnJpbmd0b25I3oKdy-aAgIAIWigQABABGAEYAiIeY2hpbmVzZSBzdXBlcm1hcmtldCB3YXJyaW5ndG9ukgELc3VwZXJtYXJrZXSaASRDaGREU1VoTk1HOW5TMFZKUTBGblNVTkhaemxNVTNwM1JSQUKqARsQASoXIhNjaGluZXNlIHN1cGVybWFya2V0KAA&phdesc=qAicPbUUXME&ved=2ahUKEwj8hrH-hLb0AhWRHM0KHfWSCKYQvS56BAgSEEI&rlst=f#rlfi=hd:;si:16306081006315553092,l,Ch5jaGluZXNlIHN1cGVybWFya2V0IHdhcnJpbmd0b25I3oKdy-aAgIAIWigQABABGAEYAiIeY2hpbmVzZSBzdXBlcm1hcmtldCB3YXJyaW5ndG9ukgELc3VwZXJtYXJrZXSaASRDaGREU1VoTk1HOW5TMFZKUTBGblNVTkhaemxNVTNwM1JSQUKqARsQASoXIhNjaGluZXNlIHN1cGVybWFya2V0KAA,y,qAicPbUUXME;mv:[[53.3970846,-2.5597128],[53.3789131,-2.6063894]];tbs:lrf:!1m4!1u3!2m2!3m1!1e1!1m4!1u2!2m2!2m1!1e1!2m1!1e2!2m1!1e3!3sIAE,lf:1,lf_ui:10

Very useful that ... thanks again.

 

[Specialeyes]

It's plum sauce not hoisin sauce for crispy aromatic duck. Hoisin sauce is for cooking or marinating.

Hmmm, definitely hoisin sauce for dippin' round these parts...



...though I might *cough* have to get the Elephant Bike (the family Takeaway Collecting Bike) out later and check, purely for research purposes you understand.

Plum sauce is for lettuce-wrapped meats / lettuce wrapped lamb down 'ere.

 

[fossyant]

Argh, you've done it. Browsing Aldi just now, what should appear in front of my eyes - half roast duck with pancakes. It jumped into my basket alongside spring onion and cucumber. Also Thai chicken found it's way there too. Yum.

 

[Arrowfoot]

There are various types of pancakes.

Hmmm, definitely hoisin sauce for dippin' round these parts...

View attachment 619479

...though I might *cough* have to get the Elephant Bike (the family Takeaway Collecting Bike) out later and check, purely for research purposes you understand.

Plum sauce is for lettuce-wrapped meats / lettuce wrapped lamb down 'ere.

Both the Far Eat and South East Asia have so many sauces that it becomes confusing. I do remember someone else in this chat has been using a Malay and Indonesia chilli sauce for cooking as a dipping sauce. I have seen that in US as well. I have seen recipes that indicate Hoisin as a dipping sauce but the writer or cook behind it are Westerners. The nuances are indeed difficult.

The Caribbean also has a ton of great sauces but close to 99% are dipping or accompaniments for already cooked dishes.

 

[Arrowfoot]

There are various types of pancakes.

Both the Far Eat and South East Asia have so many sauces that it becomes confusing. I do remember someone else in this chat has been using a Malay and Indonesia chilli sauce for cooking as a dipping sauce. I have seen that in US as well. I have seen recipes that indicate Hoisin as a dipping sauce but the writer or cook behind it are Westerners. The nuances are indeed difficult.

All it take is one local to start a trend and it will become a norm.

The Caribbean also has a ton of great sauces but close to 99% are dipping or accompaniments for already cooked dishes.

 

[Arrowfoot]

Btw the key for both the Crispy Aromatic and Peking Duck is the skin. The meat is a small portion. If you are invited to a banquet in the East, you will notice it straight when the appetiser is served. So it more a delicacy. Most of the duck meat is served as separate dish.

Locally as well as the US Crispy duck is served with bigger meat portion. It probably one of the best dishes to be had.

If you are in London, head to Wan Chai Corner in Chinatown. They serve Crispy Aromatic Duck and it is great. They will serve that first and the rest of the dishes will come later. Remember the duck skin which is where the gold is.