CRISPY DUCK WITH PANCAKES
Serves: 4
A quick and easy version of the Chinese favourite and seriously good. It’s something you might never have thought of making but this is well worth a shot. We’ve suggested using bought pancakes here for speed but make your own if you have time – there’s a recipe in our book.
You will need
✽ 3 duck breasts, skinned ✽ A little olive oil ✽ 30g fresh root ginger,
finely grated ✽ 1 bunch of spring onions, finely
shredded lengthways ✽ Half a cucumber, deseeded
and cut into thin strips ✽ 8 small Chinese pancakes ✽ 40g hoisin sauce (1tsp
per pancake)
How to do it
Put the duck breasts in a 1
saucepan and cover them with water. Add salt, then bring the water to the boil. Turn down the heat to a simmer, and poach the breasts for about 10 mins until the meat is cooked through and tender. Remove the breasts from the liquid, place them on a chopping board and shred the meat as finely as you can.
Heat 2tsp of vegetable oil in 2
a wok. When the air above the oil has started to shimmer, the oil will be hot enough to add the duck. Fry the meat briskly for 3-4 mins until it is crisping up nicely round the edges, then add the ginger. Season and continue to stir-fry until the duck is crisp. Transfer to a warm serving plate.
Arrange the spring onions 3
and cucumber on a serving dish and heat the pancakes according to the packet instructions.
To eat, spread the 4
pancakes with hoisin sauce, add duck, spring onions and cucumber, then roll up and enjoy.
Calories per serving 300 prep time 10 mins Cooking time 20 mins