QUICK CHINESE DUCK PANCAKES

Serves 4

l 4 medium-sized duck breasts

l 1tsp Chinese 5-spice powder

l 2tbsp vegetable oil

l 6tbsp hoisin sauce

l 3tbsp plum sauce, plus 4tbsp

extra to serve

l 1tbsp sweet chilli sauce, plus

4tbsp extra to serve

l 1tsp sesame oil

To serve

12 ready-made Chinese-style pancakes (available from supermarkets) or make your own (see end of recipe)

l 8 spring onions, shredded

l ½ a cucumber, deseeded and thinly sliced

½ a red pepper, deseeded and thinly sliced

Firstly, prepare the duck breasts. Using a sharp knife, carefully remove the skin and discard. Cut the meat into thin strips and place in a large bowl. Add the 5-spice, then toss to coat and set aside.

Heat the vegetable oil in a nonstick wok or wide frying pan until hot and add the prepared duck. Stir-fry for 3-4 minutes, until the meat is just cooked and starting to colour. Add the hoisin, plum and sweet chilli sauces, then the sesame oil, and stir until thickly coated. Cook for a further 1-2 minutes, then remove from the heat. Transfer to a plate and cover to keep warm.

Heat up the pancakes according to the packet instructions or, if making your own, fry them at this point and transfer to a plate.

Place the spring onion, cucumber and red pepper in separate bowls. Serve with the pancakes and cooked duck. Everyone should help themselves by topping the pancakes with some duck and prepared vegetables, rolling them up and eating immediately. Serve with the extra plum sauce and sweet chilli sauce to dip into.

HOW TO MAKE CHINESE PANCAKES

In a bowl, mix 375g (13oz) plain flour with 225ml (8fl oz) warm water and knead to form dough. Divide into 16 balls and use a rolling pin to flatten into small, thin pancakes. Dry-fry in a nonstick pan for 1-2 minutes on each side or until cooked through. Cover with a tea towel to keep warm before serving.