Crispy duck with pancakes
By Emma Freud
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
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Prep:10 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 402
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fat 18g
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saturates 5g
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carbs 44g
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sugars 19g
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fibre 3g
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protein 13g
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salt 0.9g
Ingredients
- ½ cucumber, cut into thin matchsticks
- small bunch spring onions, shredded
- 1 tbsp honey
- 1 tsp Chinese five-spice powder
- 2 duck breasts (about 170g each)
- 5 plums, halved and stoned
- 50ml agave syrup
- 1 tbsp soy sauce
- ½ tsp Chinese five-spice powder
- 150g plain flour
- rapeseed oil, for brushing
Method
The duckHeat 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.
SauceWhile 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.
PancakesWhile 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.
To serveSpread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.
