Easy Duck Pancakes with Plum Sauce Recipe
Honey and five spice roast duck served with homemade plum sauce, soft pancakes, cucumber and spring onions. Made for sharing around the table.
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Ingredients
Duck:
- 3 duck breasts
- 3 Tbsp honey
- 1 ½ tsp Chinese 5 spice
- Salt and white pepper
- 1 cucumber cut into julienne strips
- 1 bunch spring onions cut into julienne strips
Plum sauce:
- 5 plums cut in half and destoned
- 3 ½ Tbsp sugar
- 1 Tbsp + 2 tsp soy sauce
- ¾ tsp Chinese 5 spice
- 2 Tbsp water
Pancakes: (makes 14 – 16 pancakes)
- 200 gms flour
- 170 ml boiling water
- ½ tsp Chinese 5 spice
- 2 Tbsp finely chopped spring onions scallions
Instructions
- Preheat the oven to 180C / 350F and line a small baking tray with foil. Season the duck breasts well with salt and pepper on both sides and then place the fat side up on the tray. Drizzle the honey over the duck and then add the 5 spice.
- Roast for 20-25 minutes until golden brown. Baste once or twice with the honeyed fat during the roasting.
- While the duck is roasting make your plum sauce. Add all the ingredients to a medium pot and simmer for around 15 minutes with the lid on. Remove the lid and allow to cool slightly and then blend with a stick blender until smooth.
- To make the pancakes mix the 5 spice and the finely chopped spring onions with the flour and then add the boiling water. Knead this dough on a lightly floured surface for around 8 minutes and until it's soft and springy to the touch. Keep adding a little flour if it gets sticky.
- Cut the dough into 16 even pieces and roll into balls. Using a rolling pin, lightly flour the surface and roll each ball out as thin as possible. Heat a non-stick skillet to high heat.
- Fry the pancakes for 20-30 seconds on each side. Remove before they become brown (they will turn white and start to bubble slightly). Set aside.
- When the duck has roasted set it aside to rest for a few minutes and then slice it into thin strips against the grain, season well with salt, and serve with the pancakes, plum sauce, cucumber, and spring onions.
Notes
Storage: Leftover duck keeps in an airtight container in the fridge for up to 3 days. Plum sauce keeps for up to 2 weeks in the fridge in a sterilised jar, or freezes for up to 3 months. Cooked pancakes keep for 2 days in the fridge, stacked between sheets of baking paper and wrapped well.
Reheating: Warm the pancakes in a dry pan over medium heat for 15 to 20 seconds per side, or steam them briefly to soften. Reheat sliced duck gently in a hot pan for 1 to 2 minutes, or eat it at room temperature, which works well here. Bring plum sauce to room temperature or warm it gently in a small pot.
Servings: 6