Did you see Mama Goat in China?

Mama Goat, like any good motherly sort, is always dependable, there through thick and thin but always has a few surprises up her sleeve, and that’s why we love her so much. She raises the Kid(s), she puts Billy in his place and is usually the instigator of the Trip. 

 

We can only assume that on one of these Trips that they went to China somehow, as we can’t come up with any other reason for just how amazingly well suited she is to pair with Peking duck, and who doesn’t love duck pancakes?!

 

If you’re lucky enough to be in the same place at the same time as our Mama Goat (Merlot) and delicious Peking duck pancakes, you’re in for a real treat. And to sway the odds in your favour here’s the recipe to create something quite amazing and pair with that bottle of Raidis Estate Merlot you already have in your wine fridge.

 

What you’ll need

1 Peking duck – whole (buy pre-cooked)

½ cup plain flour

2 Tbsp. cornflour

¼ cup water

¼ cup milk

2 eggs

2 Tbsp. butter, melted

6 spring onions, washed

½ cup hoi sin sauce

 

Method

Combine flour, cornflour, water, eggs, milk and half the butter into food processor and mix until smooth. Pour batter into a jug, cover and set aside for 15 minutes.

Meanwhile, heat a non-stick frying pan over medium heat and brush with remaining butter. Remove a tablespoon of batter and pour into the middle of the pan. Spread to form a thin pancake.

Cook for 2 minutes, then flip and cook for an additional 1 minute. Repeat process until all batter is cooked.

Place pre-cooked Peking duck onto the chopping board, and cut meat into long thin portions to fit pancakes.

Place duck piece/s, 2 pieces of spring onion, and a splash of hoi sin sauce into the pancake. Roll up and serve. 

 

And there you have it, a little trip to Peking from the comfort of your own home, and one of Raidis Estate’s finest to go with it. 

 

Enjoy!