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Pancakes With Crispy Peking Duck
- Duck 1, oven-ready, approx 2.5 kg
- Ginger 1 thumb size piece, fresh, peeled and grated
- Salt 30 ml
- Five-spice powder 15 ml
- Flour 140 g
- Salt 2,5 ml
- Water 125 ml, boiling
- Sesame oil 30 ml
- Scallion 4 each, shredded
- Hoisin sauce 90 ml
Directions:View on Fine Dining Lovers
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