CRISPY DUCK PANCAKES
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
Provided by Emma Freud
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- The duckHeat 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.
- Plum sauceWhile 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.
- PancakesWhile 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.
- To serveSpread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.
Nutrition Facts : Calories 402 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
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