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!!
Author: Kiran Jethwa
Recipe type: Main Course
Cuisine: Asian Fusion
Serves: 4
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
Recipe by Chef Kiran Jethwa at http://www.kiranjethwa.net/recipes/wild-duck-rice-pancakes-with-green-papaya/