Cuisine - - FIONA SMITH -


This play on Pek­ing duck may sound a lit­tle weird but trust me, it tastes de­li­cious. This is a great op­tion for a ca­sual hands-on din­ner when you have guests that in­clude veg­e­tar­i­ans. You can top your pan­cake with any com­bi­na­tion of haloumi, duck and eg­g­plant. Use bought pan­cakes and sauce if you pre­fer.

2 duck legs

1 tea­spoon flaky salt

1 tea­spoon five spice

1 ta­ble­spoon gin­ger, grated 2 ta­ble­spoons soy sauce

1 ta­ble­spoon honey

2 egg­plants

1 ta­ble­spoon le­mon juice 3 ta­ble­spoons sun­flower or peanut oil ½ tele­graph cu­cum­ber

8 spring onions, sliced

200g haloumi, cut into 16-20 slices ¼ cup chopped cashew or peanuts plum sauce, pan­cakes, to serve

Heat the oven to 150℃. Slash the skin of the duck legs, then rub with the salt and place on a bak­ing tray. In a large bowl com­bine the five spice, gin­ger, soy sauce and honey. Smear half of the five spice mix­ture over the duck. Cook the duck, skin side down, for 30 min­utes, turn over and con­tinue for 1½ hours, cov­er­ing with foil if nec­es­sary.

Half an hour be­fore the duck is ready, cut the egg­plants into thick ba­tons and add to the re­main­ing five spice mix­ture along with the le­mon juice and 2 ta­ble­spoons of the oil and toss well. Spread on an­other bak­ing tray and cook for 30 min­utes un­til ten­der.

Halve the cu­cum­ber length­ways and scoop out and dis­card the seeds. Chop finely and com­bine in a bowl with the sliced spring onions.

Heat the re­main­ing oil in a fry­ing pan and cook the haloumi for about 3 min­utes each side un­til golden. Ar­range on a plat­ter with the eg­g­plant.

Re­move the meat and skin from the duck and ar­range on a serv­ing plat­ter.

To as­sem­ble, top a pan­cake with your choice of haloumi, duck and eg­g­plant, top with cu­cum­ber and spring onion and a driz­zle of plum hoisin sauce.

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