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A wooden board serving crispy duck with pancakes

Crispy duck pancakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Don't call the Chinese takeaway for crispy duck with pancakes – our recipe is so easy to make and it's healthier, too. Serve with a classic plum sauce

Nutrition: Per serving
NutrientUnit
kcal402
fat18g
saturates5g
carbs44g
sugars19g
fibre3g
protein13g
salt0.9g
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Ingredients

  • ½ cucumber, cut into thin matchsticks
  • small bunch spring onions, shredded

For the duck

  • 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
  • ½ tsp Chinese five-spice powder

For the pancakes

  • 150g plain flour
  • rapeseed oil, for brushing

Method

  • STEP 1

    The duck
    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.

  • STEP 2

    Plum sauce
    While the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a stick blender, blend until smooth.

  • STEP 3

    Pancakes
    While the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together 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.

  • STEP 4

    To serve
    Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.

Goes well with

Recipe from Good Food magazine, October 2017

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Overall rating

A star rating of 3.5 out of 5.12 ratings
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