Crispy duck with pancakes

It is a truth universally acknowledged that you can only get crispy duck pancakes in a Chinese restaurant. But this version takes half an hour and is easy, healthier, and just as good. Even the pancakes are a doddle; made with just three ingredients, they cook in seconds.

SERVES 2 PREP 10 mins COOK 30 mins EASY

½ cucumber, cut into thin matchsticks small bunch spring onions, shredded for the duck

1 tbsp honey

1 tsp Chinese five-spice powder

2 duck breasts (about 170g each)

for the plum sauce

5 plums, halved and stoned 50ml agave syrup

1 tbsp soy sauce

½ tsp Chinese five-spice powder for the pancakes

150g plain flour rapeseed oil, for brushing

The duck

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.

Sauce

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.

Pancakes

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. To serve

Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.

PER SERVING 402 kcals • fat 18g • saturates 5g • carbs 44g • sugars 19g • fibre 3g • protein 13g • salt 0.9g

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