Hoisin duck ‘Hamantaschen’

We’ve got Purim wrapped up this festive take on Chinese-style duck pancakes. You can make them to serve immediately or if you want to prepare them ahead, they will be just as tasty, reheated and crisped up in a hot oven for about 15 minutes in a single layer.

Makes 8-10 INGREDIENTS:

1 large duck leg

1-2 tsp five spice powder

2 packs pancake wrappers

4 tbsp hoisin sauce 2 dessertspoons cornflour

1-2 finely shredded spring onions Oil for frying

METHOD:

Pierce the duck leg all over with a sharp knife and place skin side down in a deep sided frying pan over a low light until the skin is golden and most of the fat has rendered off. Remove the duck and allow it to cool a little.

Heat the oven to 200°C/ 180°c fan. Rub the duck leg all over with the five-spice powder then place on a rack over a roasting tin in the centre of the oven for approximately 1 hour.

Remove the duck from the oven and shred finely using two forks. Place the shredded duck meat in a bowl and add the chopped spring onion and a couple of tablespoons of the hoisin sauce and mix well.

Mix one dessertspoon of cornflour with a little water to the consistency of thick double cream. Smear one pancake with some of this cornflour mixture and then place another on the top to make a double layer pancake.

Put about a dessertspoonful of duck mixture in the middle of the pancake and fold two sides in to form a point and seal it with the paste. Gently push the duck into the pointed end and then fold over the flap and seal with more paste.

Heat 2 -3 cm of flavourless frying oil in a large, high-sided pan over a medium heat. Fry the duck ‘hamantashen’ until golden brown on both sides.

If the hoisin sauce is too thin to use as a dipping sauce, heat it gently in a small saucepan. Add a and thicken with the cornflour mixed with a little water.

Pour the sauce into a small dish and serve with the duck hamantashen as a dip.