Serves 6
30 gow gee pastries (275g packet)
vegetable oil for deep frying
2 duck breast fillets
1 cucumber
⅓ cup hoisin sauce
1 tbsp mirin
miniature salad leaves
1 Using a biscuit cutter, cut 5.5cm rounds from each gow gee pastry. Heat oil in a saucepan. Add gow gee pastry, 3-4 at a time and cook for 1-2 minutes or until golden and crisp. Transfer to wire rack.
2 Preheat oven to 180C. Heat a non-stick frying pan over a medium-high heat. Season duck breast with salt and pepper. Cook duck breast, one at a time, for 2 minutes on each side or until golden. Transfer to a baking tray. Bake in oven for 10 minutes. Cool. Thinly slice diagonally.
3 Run a vegetable peeler down cucumber to form ribbons. Finely shred ribbons. Serve gow gees topped with duck and cucumber. Combine hoisin and mirin in a small bowl and serve on side or spoon over cucumber. Top with miniature salad leaves.
