TODAY’S RECIPE: Crispy duck with pancakes
HEALTHIER version of a Chinese classic dish. Serves 2.
Ingredients
1 tbsp honey
1 tsp Chinese five-spice powder
2 duck breasts
FOR 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
TO SERVE: ½ cucumber, cut into matchsticks
Spring onions, shredded
Method
1. Heat the oven to 180c/fan 160c/gas 4. Mix the honey and five-spice powder. Brush over the duck. Roast for 25 to 30 minutes, until bronzed. Cool for ten minutes. Shred meat and slice skin.
2. Meanwhile, gently simmer sauce ingredients in a pan over a medium heat for 15 minutes, or until the plums are soft and the sauce is thick. Use a stick blender to make it smooth.
3. While the sauce cooks, mix the flour, 125ml boiling water and a pinch of salt in a bowl to form a dough. When cool, knead for five to ten minutes. Divide into ten little balls. Roll each as thin as you can. Brush a frying pan with oil. Fry the pancakes for 20 seconds each side, until cooked but not browned. To serve, spread a pancake with sauce. Top with duck, cucumber and spring onion.