Make this rich Chinese plum sauce from scratch with Australian plums, and enjoy it with succulent duck pancakes. This makes a stunning dish for an appetiser or dinner party.
Ingreadient:
- 400g red-fleshed plums, halved, stones removed and chopped
- 2 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 1 teaspoon Chinese five spice powder
- 2 garlic cloves, crushed
- 2 (about 330g) cooked Peking duck breasts
- 10 Chinese pancakes
- 2 small Lebanese cucumbers, sliced lengthways into thin strips
- 2 green onions, trimmed and cut into thin strips
- ⅓ cup coriander leaves
- 10 chives, blanched
Direction:
- To make the Asian plum sauce, place plums and sugar into a medium saucepan. Stir until sugar dissolves. Bring to the boil over medium heat. Add the remaining ingredients and stir to combine. Reduce heat and simmer, stirring occasionally, for 10-12 minutes until mixture is thick and syrupy. Set aside to cool slightly. Using a hand-held electric blender, puree plum mixture until smooth. Set plum sauce aside
- Meanwhile, heat the duck and the pancakes following packet directions. Cut duck lengthways into thin slices. Separate pancakes
- Top pancakes with duck, cucumber and green onions. Drizzle with plum sauce. Top with a few coriander leaves. Roll up pancakes and tie each with a chive and serve
