Wild Duck & Rice Pancakes with Green Papaya
Author: Kiran Jethwa
Recipe type: Main Course
Cuisine: Asian Fusion
Prep time:
Cook time:
Total time:
Serves: 4
This dish was inspired by my trip to Mwea in Kenya, duck hunting in the rice paddies. The overwhelming highlight of this episode for me was learning how to plough a rice paddy. This involved ‘surfing’ a plough on the back of three cows and driving them with a whip to get them to go in the right direction. It was very noisy, muddy and exciting – and it was a first for me. It gave me a new-found respect for cows and I thoroughly enjoyed the experience. I thought the use of rice flour to make a wafer thin pancake to wrap the delicious duck would work fantastically. The addition of green papaya really elevates the flavor!!
Ingredients
- For the pancakes:
- 2kgs of rice flour
- 4 egg whites
- Seasoning
- 100ml cold sparkling water
- Oil for frying
- FOR THE DUCK
- 4 duck breasts sliced thinly
- 50g seasoned wheat flour
- 1 tsp Chinese 5 spice powder
- 1 jar hoisin sauce
- 1 sliced cucumber
- Sliced green/spring onions
- 1 unripe papaya grated
- 1 red onion thinly sliced
- 1 bunch fresh coriander
Instructions
- For the pancakes:
- Place the rice flour in a bowl with the seasoning
- Add the egg whites and incorporate fully
- Slowly add the water and beat till a light smooth batter is achieved
- In a hot non-stick frying pan, ladle the mixture very thinly into the pan and fry to make very light, thin rice pancakes
- For the duck:
- Coat the sliced duck in the seasoned flour
- Deep fry in hot oil until golden brown and crispy. Dust with Chinese 5 spice powder
- To make the papaya salad, combine the cucumber, papaya, coriander and spring onions in a bowl and toss thoroughly
- To serve:
- Spread some hoisin sauce on the pancake
- Place a handful of the salad on top of this
- Add some slices of duck
- Roll and eat
