Wednesday, 12 October 2022 / Topics:
Ingredients: (Serves 4)
2 teaspoons Chinese five spice
pinch of salt
2 duck breasts, skin scored
1 Lebanese cucumber, cut into batons
2 cup snow peas
1 cup bean sprouts
3 spring onions, julienned
1 long red chilli, thinly sliced on an angle
¼ bunch of coriander, leaves picked
Juice of ½ a lemon
¼ cup hoisin sauce
½ cup plain flour
2 tablespoons cornflour
¼ cup milk
1 tablespoon sesame oil
pinch of salt
1. Rub Chinese five spice into duck flesh and salt into duck skin. Place duck skin-side down in a large, cold frying pan. Place pan over medium heat and cook for 8-10 minutes or until skin is golden and crispy. Turn and cook for a further 3-4 minutes or until duck is done to your liking. Set aside to rest before slicing thinly. Drain excess fat from the pan.
2. Meanwhile, combine cucumber, snow peas, bean sprouts, spring onion, chilli, coriander leaves and lemon juice in a large bowl. Toss to coat, then set aside.
3. To make the pancakes, whisk flour, cornflour, water, milk, eggs, sesame oil and salt in a large bowl until smooth. Return pan to medium heat. Pour one tablespoon of pancake batter into the pan. Tilt the pan to form a very thin pancake. Cook for 45-60 seconds or until light golden underneath, then flip and cook for a further 30 seconds. Remove pancake from pan, and repeat with remaining batter.
4. To serve, spread hoisin sauce through the centre of pancakes. Top with sliced duck and cucumber salad, then fold in bottom of pancake and roll.