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Crispy Duck with Pancakes |
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| Serves 2 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
1/2 cucumber cut into match sticks
small bunch spring onions, shredded
Chinese pancakes, shop bought
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For the duck
1tbsp honey
1 tbsp Chinese five-spice powder
2 duck breasts, ± 170g each
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For the plum sauce
5 plums, halved & stoned
50ml agave syrup
1 tbsp soy sauce
1/2 tsp Chinese five-spice powder |
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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.
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The Sauce: Crispy
duck with pancakes recipe | BBC Good Food 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.
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The pancakes:
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.
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To serve:
Spread a pancake with a little plum sauce. Top
with the shredded duck, a few pieces of cucumber and
spring onion.
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DAILY
DINNERS 
