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Duck pancakes with quick-pickled spring onions Recipe

Name: Duck pancakes with quick-pickled spring onions
Yield: 2
Ingredients: 2 x 180g free-range duck breasts; 4 large Chinese lettuce leaves; Hoisin sauce to serve; For the quick-pickled spring onions; 75ml rice vinegar (or cider vinegar); 50g caster sugar; 4 spring onions, finely shredded; ¼ cucumber, finely shredded; 50g beansprouts; For the pancakes; 160ml milk; 2 large free-range eggs; 80g rice flour; 4 spring onions, very finely chopped; ½ tsp toasted sesame oil; Sunflower oil for frying

delicious. magazine

These savoury pancakes, filled with crunchy pickled spring onions, perfectly cooked duck and hoisin sauce, are all the right levels of sweet, salty, tangy and crunchy.

Ingredients

2 x 180g free-range duck breasts

4 large Chinese lettuce leaves

Hoisin sauce to serve

For the quick-pickled spring onions

75ml rice vinegar (or cider vinegar)

50g caster sugar

4 spring onions, finely shredded

¼ cucumber, finely shredded

50g beansprouts

For the pancakes

160ml milk

2 large free-range eggs

80g rice flour

4 spring onions, very finely chopped

½ tsp toasted sesame oil

Sunflower oil for frying

Method

Heat the oven to 180°C/160°C fan/gas 4. For the quick-pickled spring onions, put the vinegar and sugar in a small pan over a low heat, then stir to dissolve the sugar. Add the shredded spring onions and cucumber and the beansprouts, then take off the heat and leave to cool.

Meanwhile, pat the duck skin dry with kitchen paper and season well with salt and pepper. Put a dry frying pan over a high heat and, when hot, fry the duck breast, skin-side down, for 5 minutes or until the skin crisps. Turn and fry on the other side for 30 seconds.

Transfer the duck breasts to a baking tray, skin-side up, and cover loosely with foil. Roast for 8 minutes for medium-rare (11 if you prefer well done). Take out of the oven and put the duck on a board to rest.

For the pancakes, whisk all the ingredients (except the sunflower oil) in a mixing bowl, then season with salt and pepper.

Heat a drizzle of sunflower oil in a large frying pan over a medium heat. Ladle in quarter of the batter and fry for 1 minute on each side until golden. Transfer to a plate. Repeat with the remaining batter to make 4 pancakes.

Slice the rested duck breasts. Lay one large Chinese lettuce leaf in the centre of each of the pancakes, then top with the quick-pickled spring onions and duck, pouring over any resting juices. Serve with hoisin sauce and the leftover pickle juice to spoon over, then wrap up to eat.

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