Crispy Duck Pancakes with Spring Onion
Serves: 4
Preparation: 30 minutes
Cooking Time: 40 minutes
Ingredients
- 4 The Co-operative duck breasts
- 200g (7oz) plain flour
- 10ml (2tsp) soy sauce
- 60ml (4tbsp) hoisin sauce
- 1/2 cucumber
- 8 spring onions
- 15ml (1tbsp) vegetable oil
Method
- Preheat oven to 200°C, 400°F, gas mark 6. Prick the duck breasts with a fork to allow the fat to escape. Place on a wire rack over a roasting tin. Rub the soy sauce into the skin. Cook for 25–30 minutes until golden and cooked through.
- Sieve the flour into a bowl. Pour in 150ml(5floz) boiling water. Mix to a firm, smooth dough.
- Divide into 12 pieces and roll into balls. Flatten. Take one pancake, brush lightly with oil, top with a second pancake to make a sandwich, then roll out to make a 15cm (6in) circle. Repeat with the others.
- Heat a non-stick pan over a moderate heat. When hot, cook the pancakes one at a time, turning over once. Cool a little and peel apart. Lightly cook the other side – keep warm. Cut the cucumber and spring onions into thin strips. Place in a serving bowl. Spoon the hoisin sauce into a bowl.
- Slice the duck breasts into thin strips. Serve the pancakes by spreading first with hoisin sauce, then a few strips of spring onion and cucumber. Add a couple of strips of duck and fold pancake over.