As straightforward as this dish may seem, the combination of excessive sweetness, saltiness and fat throw out a number of challenges to any potential wine matches. Few wines are up to the job. Enter Sparkling Shiraz. The best examples of this iconic Aussie wine style combine sweetness (great for balancing sweetness in food), tannin (great for navigating fatty textures) and bubbles (great for cleansing palates) to effortlessly create the perfect Peking duck wine. Check out examples from Seppelt, Rymil, Majella and Primo Estate.


  • 1 cooked Peking Duck

  • 1 spring onion finely sliced

  • 16 mandarin pancakes

  • 1 Leek trimmed, washed and sliced into julienne

  • 0.25 cup Hoisin sauce


  • 1.

    Slice the duck across the breast as finely as you can.

  • 2.

    Lay the pancakes out on a board and use either a small brush or the julienne leeks to brush the hoi sin over the surface of the pancakes.

  • 3.

    Place some of the duck meat onto the pancakes along with some spring onion and leek.

  • 4.

    Roll the pancake up and go for it.

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Posted by Georgina109Report
I expect more from u Toby. And i meant this isnt much of a recipe . Typo mistakes
Posted by Georgina109Report
this is much of a recipe as they are all store bought from duck to pancake. I could have done that without the recipe lol.