I Am A Food Blog and the pulled pork looked devine but it doesn't agree with me very well. I was tempted to just go with the pain all for my foodies but I decided to come up with my own slightly off the wall creation instead.
I am mighty pleased with the result, it was the best pancakes I have had in quite a long time. You really really and truely need to try it, if you don't like duck then go with the pork, just slow roast or pressure cook it so that you can shred it nice and easily.
Here is my iphone snapshot first that I put onto my facebook page... it had alot of my peeps drooling.
Pancakes with Shredded Duck and Maple Savoury Sauce
1 tsp Baking Powder
1 tsp Bi Carb Soda
1 tsp Castor Sugar
1 cup Buttermilk
1/2 Peking Duck or 2 Duck Breasts
1/2 cup Brown Sugar
1/4 cup Castor Sugar
1/2 cup Water
1/4 cup Maple Syrup
2 Tbsp Hoisin Sauce
4 Shallots (Spring Onions)
Take a medium mixing bowl and place the flour, baking powder, bicarb and sugar in the bowl and whisk to mix the raising agents through.
Then add in your egg and buttermilk and whisk until it is a light smooth batter. Leave mixture and let it sit for 15-30 minutes as you get a better result from a rested mix.
Heat a large frypan on the lowest heat setting on your stove top, and grease with butter.
I found it good to use a cup measure for pouring, scoop some mixture and pour in 3 even circles into your frying pan. In 2-4 minutes the top of the pancake will bubble, this will indicate it is ready to flip over. Flip the pancakes and cook for a further 3 minutes until lightly golden, then remove from the pan and keep warm on a plate under a tea towel until they are all cooked.
So now you have a piece of exquisitely cooked duck, take 2 forks, curved downwards commence to pull the meat apart so that it is completely shredded in a seperate bowl.