Breakfast Food

My Morning routine; 

Feed children, feed cats, walk outside to feed goldfish and give chickens some greens.

Then feed myself!
The best start to the day is fried (or poached) eggs.

It only takes 5 minutes till on the plate.

Above are 2 organic eggs with chopped green chilli fried in olive oil.

On top of multigrain toast, with a sprinkling of chilli furikake,

served with lightly fried home made haloumi.

Accompanied by Pure orange juice and followed by a lovely coffee latte.

Here are 2 organic fried eggs with chopped red chilli served on toast with a little 

XO sauce placed on top after cooking.  

Eating breakfast in the sun with a glass of orange juice

with an inspiring book to read.  

2 perfectly fried eggs with 4 stalks of fresh picked asparagus.






Notice my common breakfast theme.
2 fried eggs with healthy toast and juice will
sustain me for most of the day.

Our gorgeous chickens dutifully lay them daily so we know they are organic and free range.

Bon appetito, enjoy Merryn.

Lemon Myrtle Biscuits - my unique creation

There is a lovely retired man who walks his terrier late every afternoon past my home.
We have had many pleasant conversations and I know his dog's name is Tubby.
I asked my husband what the man's name was and MOH (my other half) replied "I can't remember if it is Bill or Ted as when he told me I remembered Bill and Ted for name association ".
I therefore assumed it had to be Bill.
Yesterday we were having a very long discussion on the footpath and I invited Bill to look at our tiled floor as he was considering re tiling his floors.  His wife, who ambled along later came to introduce herself, then MOH joined us as well.

I bravely referred to Bill by name during this conversation, only to find his wife slapped him on the shoulder and said, loudly, Ted here ...

See the little lemon myrtle specks in these cookies.

Outside of my kitchen window is a beautiful Lemon Myrtle Tree which has a gorgeous and strong fragrance.  The leaves are divine in both tea, cookies, yoghurt and cakes.  The flowers are delightful.

Soft, light mixture.

Roll the balls into walnut sized pieces.

Lightly golden, firm and slightly crispy.

(P.S.  Next time I see Ted I will explain why I called him Bill by accident.)

Lemon Myrtle Cookies

1 lemon, grated zest and juice

3/4 teaspoon dried lemon myrtle leaves

(I dry 2 leaves in the microwave for this then crumble them in the coffee grinder)

1 cup castor sugar

pinch of salt

120g unsalted butter, softened but not melted

1 1/2  tablespoons  olive oil

2 eggs

1 egg yolk

1 tablespoon vanilla extract

2 cups plain flour

1 cup fine semolina

1 teaspoon baking powder

1/4 teaspoon bicarb soda             

1/2 cup extra castor sugar for dipping

Whisk together in an electric mixer; the lemon zest, lemon myrtle, sugar and salt, beat for 1 minute to help the flavours permeate the sugar.  

Add the butter, olive oil and lemon juice then beat until white and fluffy.

Add the eggs one at a time, then the egg yolk, beating until well combined.  Scrape down the bowl with a spatula and whisk again until it looks shiny.  Add the vanilla extract and mix through.

Remove from mixer, add the flour, semolina, baking powder and bicarb of soda then mix with a wooden spoon lightly, until just combined.

Cover tightly with glad wrap and refrigerate for one hour.

Preheat oven to 170 Celsius (340 Fahreneit) and cover two trays with silicon or baking paper.

Roll pices of dough into balls roughly the size of walnuts, dip into the extra castor sugar and place slightly apart on the baking trays.

Bake in the preheated oven for 12 minutes until lightly golden.

Leave on trays for 2 minutes then remove to a wire rack to cool.

Bon appetito, enjoy Merryn

Saint Fanourios Cake

On Guard! 

This praying mantis (also known as stick insect) is scarily adorable.

Imagine the patience it would take to hold this pose for hours.

He was only 2.5cm long and so beautiful.

My husband brought back recently a cake from a lovely bakery in Bulahdelah, ripe with walnuts and spices and I was reminded of this recipe given to me by an old Greek friend.  Not that I have lost anything yet but this cake is a Greek tradition as Saint Fanourios is the finder of lost objects and his Saints day is on August 27.  He can also apparently reveal the destiny of unmarried girls.  To petition the saint this ceremonial cake known as fanouropita must be presented as well as a votive offering and a silver effigy of the lost object.

I have actually lost my husband who is away for a week but I don't think cooking this gorgeous cake will bring him back any earlier than planned.  In fact I find every night these last four nights when the children are in their rooms and I am alone that I am keeping very busy, cooking and creating lotions with the television on in the background or talking with friends on the phone and staying up much later than normal.
What a  productive week it has been, the time is passing by quickly and hubby will be home very soon.
It may be that the magic of the fanouropita is working to bring him back quicker than expected.

I love reading about the Greek mythology, folk lore and saints, they have so much tradition.

When the tradition includes such heavenly delights as this one, it is even more enjoyable.

Saint Fanourios Cake

1 1/2 cups self raising flour

1 1/2 cups walnuts, coarsely chopped

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 cup freshly squeezed organic orange juice

4 tablespoons brandy

1/2 cup vegetable oil

4 free range eggs

1 1/2 cups castor sugar

Prepare a 20 x 30cm baking pan with melted butter and flour, or line with baking paper.
Preheat oven to 180 C (350 F).
In a large bowl combine flour, walnuts, cinnamon and cloves.
Blend the orange juice, brandy and oil together until well combined.
In another bowl beat the eggs and castor sugar together until fluffy.
Pour the liquid ingredients over the flour mixture and gently fold through until combined.
Pour into the prepared pan and bake for approx 45 minutes or until a skewer inserted comes out clean.
Remove from oven and let rest 10  minutes before turning out onto a wire rack to cool.
Dust with sifted icing sugar to serve.

Buon appetito, enjoy Merryn

I hope, that whatever you have lost, will now be found again.

Paris Brest

A delightfully stunning dessert

This is a simple yet elegant dessert.

Everyone likes pastries and filled with creme patisserie

this is  gorgeous.

There is so much fun in baking to keep one amused and the family, well fed.

Paris-Brest

Choux Pastry:

1 cup plain flour

pinch of salt

6 tablespoons (85 grams) unsalted butter

1/2 cup (125 ml) whole milk

1/2 cup (125 ml) water

4 large eggs, lightly beaten

For glazing:

1 egg, beaten

1/2 cup (50 grams) shaved almonds  (I used chopped almonds)

Preheat oven to 400 degrees F (200 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. Draw an eight inch (20 cm) circle on the parchment paper to use as a guide when piping the choux pastry.  Pipe the pastry onto the unwritten side of paper and place on a baking tray.

In a bowl sift together the flour, sugar and salt. Set aside.

Place the butter, milk, and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon, quickly stir in the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball.  Let cool.
When the dough is lukewarm, start adding the eggs, one at a time, and beat with a spoon until it is incorporated.  Continue until all eggs have been added and the dough is smooth

Transfer the dough to a large piping bag fitted with a large plain nozzle.  Pipe a 2.5cm  thick ring of dough on the paper 20cm circle.  Pipe another thick ring inside the first ring, making sure the rings of dough are touching. Pipe another dough ring on top of both of the lines, continuing until all mixture is used.  Brush the top with beaten egg. Sprinkle with the shaved or chopped  almonds.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Bake for a further 35 to 45 minutes or until the Paris Brest is a golden brown color, puffed, and crisp. Turn the oven off and, with the oven door slightly ajar, let the shell dry out for 5 minutes. Remove from oven place on a wire rack and split in half horizontally.  Let dry.

Creme Patisserie

2 cups milk
4 egg yolks
1/3 cup sugar
1/3 cup cornflour
1 whole vanilla bean.

Place the milk and vanilla bean in a saucepan and bring almost to boiling point.  Remove from heat.
Place sugar, cornflour and egg yolks in a bowl and whisk together until well combined.
Pour the hot milk in a steady stream into the egg mixture, stirring continuously.  Remove vanilla bean.
Pour this back into a clean saucepan through a sieve and bring to a simmer.
Continue to simmer for about 5 minutes until the mixture is thick.
Turn off heat and place glad wrap onto the surface to prevent a skin from forming.   Let cool.

To Assemble:  Spoon the creme patisserie onto the bottom half of the pastry.  Place the top half of the pastry shell on top and dust with powdered icing sugar.

Makes one large 8 inch (20 cm) Paris Brest.










So tell me please,
where would you suggest to holiday this year .... Thailand or Vietnam?

Buon appetito, Enjoy, Merryn

 
 
 

Chocolate Snow Cookies

Chocolate Snow Cookies

These a feast for your eyes, delectable, attractive and delicious.
We were having tradesmen doing work on our house, from external painting through to woodwork.
The men were such cheerful souls, bustling in at 7.30am and working hard until they stopped for a cup of coffee and snack around 10.30am.  There were continual comings and goings through the house from the front to the rear.  These men were so happy, they obviously loved what they did and whistled while they worked.  I was so grateful the least I could do was to make them coffee and bake them a batch of cookies.

This is how this all-in-one super quick food processor recipe came about.
You do not have to sift anything either as the food processor will do all the work for you.

Chocolate Snow Cookies
1 1/2  cups self raising flour
1 cup white sugar
1/2 cup cocoa powder
1 teaspoon salt
75 grams butter
1/2 teaspoon vanilla extract
2 eggs

Extra:  1 cup icing sugar for coating dough balls, sifting is optional.

Put all dry ingredients into your food processor.  Lightly mix then add cubed butter and mix until it resembles fine breadcrumbs.
Add 2 eggs, 1 at a time, add vanilla extract and mix until it comes together as a ball.
Remove and roll into small balls, then coat in icing sugar generously.  

Place on paper or silicon lined baking trays and bake at 180 C for approx 10 minutes.   
Yields about 35 cookies.

Roll dough balls in icing sugar before placing  on tray.

When cooked they literally crack and the icing sugar creates a beautiful snow like effect on the chocolate cookies.

The wonderful tradesmen were very appreciative of my efforts and tried extra hard to give us a good result for the house with minimal charge.  I think you get always back what you give :D

Please, if you have enjoyed my post, let me know.
Buon appetitio Merryn :D

Turkey Cannelloni

Cannelloni filled with Turkey

When I was 14 years old my best friend's parents decided to move over the border to Queensland.   We did so much together, from catching the bus to school to riding our horses every afternoon that were stabled in the same paddock.  Apart from being devastating it was also quite exciting.
We kept in touch often via phone calls or posted photographs and remained best friends.

 A few months later my mother dutifully put me on the Greyhound bus - at midnight of course - for the journey to visit my girlfriend in Queensland.   I was too excited to sleep - this was such a great adventure and I didn't want to miss a minute of it!   I noticed every bus stop and town along the way, all by streetlight.

The first day there we rode her horses and just enjoyed being together.
On the second day we were going to the newly opened Dreamworld.
I was full of anticipation and could hardly walk my legs were shaking so much.  That was the best day, a country girl riding high on the roller coaster and every fast moving ride on offer.
I have been back many times over the years, taking our children to experience all possible and they too have the love of the roller coaster and upside down rides.

The next day we went driving to Surfer's Paradise.  Strolling around the shops and examining everything in  Ripley's Believe it or Not.  Then we had lunch at a not so little Italian Trattoria which is where I first had Cannelloni.   It's funny how you assimilate food with life experiences, remembering intricate details about what and where you ate at different times.  I can picture the open air Trattoria on the corner and the aroma of that amazing cannelloni.

Turkey breast has 35 calories and 1 gram of fat per 1oz (28gram) 
serving which makes it a healthy non-vegetarian version.

It is super quick to make, is great heated up the next day and excellent to freeze for another time.

Turkey Cannelloni Recipe

Turkey filling:

500g lean turkey breast, minced

2 eggs, beaten

1 large onion, finely chopped

1 large clove garlic, finely chopped

1/2 cup fresh grated parmesan cheese

1/2 cup fresh Italian parsley, chopped

salt and pepper to taste

1 bottle Tomato passata, fresh basil leaves and grated mozzarella for topping.

1 x 250gram packet purchased cannelloni shells

Mix all of the turkey filling ingredients together, stirring until well combined.
Place olive oil in 2 large dishes just to coat the bottom.
Take each cannelloni shell and literally stuff the filling into half way with your fingers, then turn over and stuff from the other side.   Place slightly apart on the baking dish to allow tomato passata to drip between each shell.

Pour over the passata straight from the bottle until the shells are just covered.  Place whole fresh basil leaves randomly on top then cover it all with grated mozzarella.

Cover tray with foil and place in 180C oven for 30 minutes.
Remove foil and cook for another 10  minutes until mozzarella is nicely browned.  Remove and serve with a green salad and fresh bread to mop up any tomato juices.

This will make approximately 21 filled cannelloni shells.

 

This is my modern version of Cannelloni which I hope you enjoy.  You can make it also with half turkey/half pork combination.  I am working at improving my food photography skills but the flavour and aroma are undeniably sensational.

If you have enjoyed my post, kindly comment or recommend it to your friends.  Buon appetito Merryn.

Spanakopita

Spanakopita

(Spinach and Feta Pie)

I was first introduced to Spanakopita by the wife of a Czechoslovakian ambassador in early 1990.  She is a gorgeous woman, full of life and she absolutely loves our good Australian beaches.  How she survives with her pale white skin after endless beach days is quite beyond me, perhaps she has always had 30+ sunblock.

I distinctly remember she put ingredients into a saucepan, sauteed the spinach, onion and (in her case, garlic) then removed it from the heat to add parsley, egg and breadcrumbs.    All of this completed whilst still in her bikini!  Now she is back in Czechoslovakia and not beach swimming regularly but I know memories of her Bondi summers sustain her through the coldest of Czechoslovakian winters.

There are so many versions of Spanakopita but this is one we enjoy and with the abundance of fennel fronds and spinach/silverbeet every pie tastes as good as the last.

 

It is Autumn in Australia, a beautiful season with great weather and a slow introduction to winter, including comfort food and warm, creamy delights.  Spinach, or it's neighbour silverbeet, grows in our mid north coast region all year around.  We love it, the chickens love it as well as the grubs and we have to grow plenty to make sure we all get our share.

 Luckily the turtles do not seem to eat spinach.  The turtles rescued from the middle of a nearby busy street should be appreciative for their lives, but no, they think any lettuce or kale plant in their path is worthy of a good feed by bypassing the guppies and greens in the pond in favour of lighter greens.  Ungrateful turtles.

 

We do not know where the turtles sleep, but we sure know what they eat!

There are so many versions of Spanakopita but this is one we enjoy and with the abundance of fennel fronds and spinach/silverbeet every pie tastes as good as the last.

Spanakopita is very versatile.  It is great for lunch as the star dish, served with a salad and crusty bread , or served as a side vegetable offering anytime.

You can use thawed frozen shortcrust pastry for the base and thawed frozen puff pastry  for the top of the pie. Filo pastry slathered with plenty of butter is a great pie pastry as well.  Brush either of these with an egg wash before baking.

I stumbled across this Provencal Pastry recipe from Peter of Souvlaki for the Soul http://souvlakiforthesoul.com/2009/12/kohlrabi-and-greens-pie and have been using it for my Spanokopita ever since as it is easy, light and does not require blind baking.

Provencal Pastry ingredients

2 cups plain flour
1/4 cup olive oil

1/4 cup tepid water

1 egg

1/4 teaspoon salt

Method:
Blend all the ingredients together in a food processor until they form a ball.   Remove it from the bowl, smooth it out, cover with plastic wrap and let it rest in the fridge for about 1 hour-I find 40 minutes is enough.

Spanakopita Ingredients

 300g Spinach or Silverbeet, washed and finely chopped
100g Feta, crumbled
1/3 cup fresh parmesan cheese, grated
 4 green shallots, finely sliced
1/2 cup fresh fennel fronds, finely chopped
2 Tablespoons fresh Italian parsley, finely chopped
2 eggs, lightly beaten

Freshly ground black pepper, to taste.

Method:  Place all ingredients into a large bowl and mix together.  I do not add salt as the feta is salty enough, but check for seasoning, you may want to add salt.

Preheat oven to 180 Celsius fan forced.
Take your pastry that has been rested and roll out to fit a 20cm square baking tin.  Spray the tin with olive oil.  Divide pastry into thirds, roll two thirds out to cover base and sides of tin.  Press gently into corners.
Place the filling inside, smoothing it out evenly.
Roll remaining third of pastry and place on top.
Prick all over with a fork and brush or spray with olive oil.
Cook for 25 minutes, it will be a pale golden brown and crisp when ready.

Buon appetito!

If  you have enjoyed this post,  kindly let me know. Regards Merryn :D

Homemade Crostoli

Making Crostoli - The Easy Way

Delicious Crostoli

I posted this previously on 'Bright Dinner Delights' but seeing as though Merryn's Menu is now my signature blog space, and Crostoli is such an important part of our life, I have transferred this updated recipe to here. 

Crostoli is a wonderfully light, fried Italian pastry.   Sprinkled generously with icing sugar - it really tastes as good as it looks. First introduced to Crostoli by my mother-in-law Mrs G who made it for special occasions, or to occupy a rainy day.  I have very fond memories of diantily nibbling on Crostoli whilst sipping an espresso, iced coffee or affogato with honeycomb with my extended family.

While it was often offered, and I was occasionally in residence when it was made I had never personally made this sweet treat.  When the good Mr and Mrs G first visited us in Sydney, after our second child was born I asked that now we had been married for twelve years, perhaps she would be kind enough to share her secret Crostoli recipe with me.  'Don't you have it?' she replied, almost sincerely,  'oh, but of course, here it is'.  I still have her treasured hand written recipe in my favourite Italian cook book.

View 1. Crostoli dusted with icing sugar

It is the wonderful family gatherings that make great memories and Crostoli is a big part of my in-laws food traditions.  Easter, Christmas, weekends, rainy days, birthdays or family gatherings always called for Crostoli.  It is enjoyable to make and purely delicious to enjoy.

When we visited last year, our parting gift was a big bag of crostoli which was almost entirely devoured on the first day.  Certain foods we relate to specific people and good food is always a blessing.

Crostoli is not hard to make, but definitely easier with a pasta roller than with a rolling pin - my first attempt! Attach your pasta roller to the kitchen counter top.  I use a little wooden wedge between the bottom of the benchtop and the tightened screw arm to prevent any damage to the underside of the counter top. 

View 2. Pasta roller attached to the kitchen bench

View 3. Place the flours and sugar into a large mixing bowl

View 4. Add the eggs, vegetable oil and brandy.  Add the grated zest of one lemon.

View 5.  Mix together by hand, then knead until you have a firm dough ball

At this time, if you have washing to hang out or something you really have to do, it is okay to cover and place in the refrigerator.  Simply bring out for 20 minutes prior to rolling.

View 6.  Starting with the largest setting, roll dough balls, the size of golf balls through the pasta machine

View 7. Place the sheets of rolled dough onto a lightly floured surface. It is quicker to run the whole batch through on the largest setting, then reduce the machine thickness by two twists and run them all through again

View 8.  Keep adding plain flour as needed to keep the dough supple and not sticking to your work surface.  When all dough strips have been rolled through the thinnest setting, it is ready to cut into strips.

These can be covered with a tea towel if not all rolled out in quick succession.

   

 View 9.  I use a fluted roller for a nice edge and twist 1 1/2 cm strips into rounds, bows or simply, strips

View 10.  Heat some vegetable oil, enough to deep fry in a large pan, fryer or wok to about 120 degrees celsius.  When you drop a bread cube in it should start sizzling gently,  immediately.

Gently drop in about 10 crostoli, fry for 1 minute then turn over and fry the underside for 30 seconds more

 When still pale but a light golden colour, remove with tongs and drain on kitchen paper.  The Crostoli will harden upon cooling.  If you are called away, cover the dough with a tea towel to keep moist.  When you have fried all of them, place some on a plate and sprinkle with sifted icing sugar.  Brew the coffee and enjoy!

 Only put icing sugar on servings as Crostoli will stay fresh in an air tight container for up to 2 weeks.

Mrs G's Crostoli

3 cups plain flour

2 cups self raising flour

1 cup sugar

6 large free-range eggs

1 small shot glass vegetable oil (50 ml)

1 small shot glass brandy (50 ml)

grated zest of 1 lemon

Mix flours and sugar together.  Add eggs, oil, brandy and lemon zest.  Mix to a soft dough and knead for 2 - 5 mins until pliable.   Divide into golf ball sized balls and flour your work surface.
Attach pasta maker to bench and turn to the thickest setting.  Run each small dough ball through and place on bench whilst you work on the next one.  Turn the pasta roller to the next setting and run each strip through again.  Keep flouring your bench.
Adjust the pasta maker to the next thinnest size and continue to run each strip through.  Cut the dough strips in half if getting too long to handle.  When they have gone through the thinnest, or even the second thinnest setting they are ready to be cut into strips.  Twist into bows, or loose round shapes or simply leave straight.
Heat vegetable oil for deep frying up to about 120 degrees, when a cube of bread dropped into the oil sizzles immediately then the oil is ready.  
Drop into the oil gently, 12 strips, fry for 1 minute then turn over and fry the other side for about 30 seconds or until a pale golden brown colour.  Remove with tongs and drain on paper towels.  Store in air tight containers when cool and serve dusted with icing sugar.

* For a variation, drizzle with honey and sprinkle with cinnamon instead of the icing sugar.
   Buon appetito!

Merryn's Peking Duck

Merryn's Peking Duck

My simple and delicious version

I am very lucky to have relatives on a dairy farm.  

Cattle, horses, chickens, pigs, lambs, dogs and ducks abound.

I love to walk in the green pastures, and hear the gentle moo of cows and neighs of horses.
It is relaxing and refreshing to meander on country time.

 The other day my Uncle kindly gave me a duck.  He has recently purchased a 'feather pluckier' to make his life easier.  You put the fresh duck that has been humanely killed into boiling water for one minute, place it into the feather pluckier and in quick time, the duck comes out featherless on one side while all feathers come out of the other side.
My Uncle is over 70 so you imagine how many hours he has spent plucking feathers from birds his entire life.
More astonishingly it never ceases to amaze me how many people have not yet tried Peking Duck.  


This could be put down to the expensive price restaurants command for this dish but it is relatively simple to cook at home.  Here is my easy recipe and after you try it, you will find it is delicious.

Firstly wash the duck then place in the sink and pour a jugful of boiling water over the top.

Place duck onto a plate and brush with a mixture of;
1/4 cup molasses with 2 Tblspns honey and 2 Tblspns boiling water mixed together.

After 5 minutes brush with the remaining mixture that has dripped onto the plate.

Wrap foil around the wings and legs to protect them from burning in the oven.



Pull the excess fat away from the cavity entrance, this is pure fat and can be burned down in a small saucepan. The pieces of fat will almost entirely dissolve and can then be strained to store in a jar in the refrigerator to roast tasty potatoes with later.

Stuff the cavity of the duck with three lemon slices, a cinnamon stick and two star anise.

Spray a roasting rack with olive oil to stop the duck sticking, place duck on top and put in a roasting tray filled with 1 cup water .

Bake at 180 degrees celsius for approximately        1 1/4 hours for 2.2kg duck. It will be browned and crispy all over after this time, but moist on the inside.

While the duck is roasting, make the pancakes.  Place flour, cornflour, eggs, butter, water and milk into a food processor and blend until combined.  Cover and stand for 20 minutes before using.



Heat a non stick shallow frying pan, a crepe pan if you have one, add 2 Tblspns butter and 1 Tblspn batter, swirling to cover pan, cook 1-2  minutes then turn and cook the other side for 1 minute until lightly brown.
Remove and store on a plate, repeat with batter, storing on top of each other, until they are all cooked.

(N.B.  If you are lucky enough to live near an Asian supermarket, you can buy frozen peking duck pancake wrappers and defrost before using or heat for 1 minute in the microwave in the opened plastic bag.)

We swapped the convenience of great shopping for a greener lifestyle and stock up on supplies and herbs from Asian supermarkets when in the city.  Our peking duck wrappers usually run out between city visits so I often make my own.

While the duck is still happily roasting away, you could turn it after 50 minutes if your oven is not fan forced to brown the underside.

Take 2 cucumbers; peel them, cut in half lengthwise and remove the seeds.  Then slice into 4cm long matchsticks, place in a serving bowl.

Wash and chop 8 green shallots into similar lengths and place in another serving bowl.

Place 1/2 cup hoisin sauce in a small serving bowl, mix with 1/2 tspn five spice powder and 2 Tbs soy sauce.

Place the duck onto a wooden serving board and rest for 10 minutes.

Slice the duck, placing the skin to one side so it can be finely chopped.  Shred the remaining duck meat.
You can also buy an excellent inexpensive Peking duck knife/cleaver from an Asian supermarket, designed specifically to slice the duck finely.  As you can see, Peking duck is a serious tradition :D

                    

                       Take 1 pancake, 

                      spread a spoonful 

                  of hoisin sauce over top,            

              2 cucumbers and1 shallot slice, 

               then some duck meat and skin.  

                Roll up to enclose and enjoy!

Peking Duck Recipe

1 x 2.2kg muscovy or pekin duck

Basting Mix

1/4 cup molasses

2 Tblspns honey

2 Tblspns boiling water

Mix together and baste over top of duck until it is dry.  You can use a hair dryer to speed up the process.

Cavity Flavourings

3 slices lemon

1 cinnamon stick

2 star anise

Peking Duck Pancakes

1 cup plain flour

4 Tablespoons cornflour

1/2 cup tepid water

1/2 cup milk

4 eggs

2 Tablespoons butter, melted

Blend together in a food processor.  Cover and stand 20 minutes then cook 1 Tblspn batter as for crepes.

Extras

2 green cucumbers, sliced into 4 -5 cm lengths

6 - 8 green shallots, sliced into 4 - 5cm lengths

1/2 cup hoisin sauce

(Optional, you can add 1/2 teaspoon five spice powder and 2 Tablespoons soy sauce to hoisin sauce)

This recipe will serve 5 people, a 2.5kg duck will serve 6.
Please, if you like my recipe, try it and let me know if you found it easy and divinely delicious.