Crispy duck with pan­cakes

BBC Good Food - - Opinion -

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.


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. 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

Dis­cover more ‘take­away’ recipes at bbc­good­

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