Crispy Duck Pancakes
Don't call the Chinese takeaway for crispy duck with pancakes – our recipe is so easy to make and it's healthier, too. Serve with a classic plum sauce.
Ingredients
½ cucumber, bunch spring onions, 1 tbsp honey, 1 tsp Chinese five-spice powder, 2 duck breasts (about 170g each), 5 plums, 50ml agave syrup, 1 tbsp soy sauce, ½ tsp Chinese five-spice powder, 150g plain flour, rapeseed oil.
Instructions
Heat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin. While the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a stick blender, blend until smooth. While the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned. Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.