Daily Record

Crispy duck with pancakes

Serves 2

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Ingredient­s Half a cucumber, cut into matchstick­s Small bunch spring onions, shredded 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 Half a tsp Chinese five-spice powder 150g plain flour rapeseed oil, for brushing Method 1 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. 2 Put plum sauce ingredient­s in a saucepan and simmer over a medium heat for 15 mins or until the plums are soft and sauce is thick. Blend until smooth. 3 As the sauce cooks, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix 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. 4 To serve spread a pancake with plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.

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