start to form between the 2 pieces of dough and there are some light brown spots. Do not overcook. Flip, cover and cook for another 40 to 45 seconds, until air pockets are big enough to pull 2 pancakes apart. 7. Transfer to a plate and let cool until you can handle them. Carefully peel 2 pancakes apart, place on a warm plate and cover with a towel. Repeat with remaining pancakes. Can be stored in a sealed bag in refrigerator for up to 3 days or well wrapped in freezer for up to 1 month. To reheat, steam for 3 minutes. If frozen, defrost before steaming.
5. Bring soup to a boil, then add duck meat. Simmer for 5 to 8 minutes, or until heated through. Remove meat from soup and slice breasts. 6. Divide noodles, mushrooms, bok choy and duck meat between 4 bowls. Top with hot soup. Garnish each bowl with sliced green onions and 1 tbsp (15 ml) crispy shallots.
Duck Lettuce Wraps Serves 4 to 6
Duck Noodle Soup Serves 4
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1 Cantonese-style roast duck, meat removed (save bones and skin for another use) 2 tbsp (30 ml) vegetable oil 1 shallot, minced 2 green onions, thinly sliced 2 cloves garlic, minced ¼ cup (60 ml) water chestnuts, diced 6 mushrooms, diced 2 stalks celery, diced 1 tbsp (15 ml) chili garlic sauce, or to taste (optional) ½ cup (125 ml) hoisin sauce
1 Cantonese-style roast duck 4 cups (1 L) chicken stock, vegetable stock or water 1 yellow onion, quartered 3-in (7.5 cm) piece fresh ginger, sliced
4 cloves garlic, crushed 6 green onions, divided 1 whole star anise
6 black peppercorns ⅛ tsp (a pinch) MSG 1 tsp (5 ml) fish sauce 1 tbsp (15 ml) granulated sugar salt, to taste 1 tsp (5 ml) sesame oil
1 tbsp (15 ml) soy sauce 1 tsp (5 ml) sesame oil
2 tsp (10 ml) cornstarch mixed with 1 tbsp (15 ml) water 1 head iceberg or 2 heads baby gem lettuce, washed, leaves separated and placed in ice water in refrigerator 2 red serrano peppers, thinly sliced 1. Dice duck meat and set aside. 2. Heat a wok or deep skillet over medium heat. Add oil, shallots, green onions and garlic. Stir-fry for 1 minute, until fragrant. 3. Add water chestnuts, mushrooms and celery. Stir-fry for 2 minutes, or until tender-crisp. Add duck meat and stir-fry for 1 to 2 minutes, until heated through. 4. Add chili garlic sauce (if using), hoisin, soy sauce and sesame oil. Toss to mix well. Add cornstarch slurry and cook just until thickened. Transfer to a serving bowl. 5. Remove lettuce from water and spin in a salad spinner. Transfer to a platter with sliced peppers and serve with duck mixture. 6. To eat, make wraps with lettuce, duck mixture and peppers to taste.
vegetable oil, for stir-frying 8 shiitake mushrooms, sliced 6 pieces bok choy, halved 4 servings Shanghai-style wheat noodles, cooked according to package instructions 4 tbsp (60 ml) crispy shallots
1. Remove breasts, thighs and legs from duck and set aside. 2. In a large stockpot, place duck carcass, stock, onions, ginger, garlic, 3 green onions, star anise and peppercorns. Bring to a boil over medium-high heat, then turn heat down and simmer for 1 to 2 hours. Remove from heat and strain out solids. Transfer stock to a clean saucepan and add MSG, fish sauce, sugar, salt and sesame oil. Taste and adjust seasoning and keep warm.
3. Thinly slice remaining 3 green onions and set aside. 4. Place a bit of vegetable oil in a wok or sauté pan,
then add mushrooms and bok choy and stir- fry just until greens are cooked. Set aside.
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