Crispy duck pancakes

Crispy duck pancakes

Serves about 4

225g (8oz) plain flour

180ml (6 fl oz) water

Sesame oil

  • Boil the water. Make a well in the flour. Slowly pour the boiling water into the well of the flour while mixing with a table knife. Mix to a dough that should be soft but not sticky. Knead gently until a smooth dough then allow to stand for about half an hour if possible. Cut the dough into 16 equal-sized pieces, moisten your hands with sesame oil and shape each piece into a flat biscuit. Put two biscuits together, ensuring each surface is well oiled, and roll out the dough to a circle of about 5-7 inches. Heat a frying pan and brush lightly with oil and cook very briefly, without colouring, each double pancake until small bubbles appear, flip it over and cook the other side in the same way. Separate the pancakes by peeling each one into two and pile them up. Wrap the whole stack in tinfoil and steam for about 20-30 minutes.


For the filling

2 duck legs

½ cucumber

4 spring onions

1 jar of good quality plum or Hoi Sin sauce

  • Preheat the oven to 220C, (425F, Gas mark 7). Rub salt into the duck legs and roast them for 1 hour. Leave until cool enough to handle, then cut and pull every last bit of meat and skin from them. Shred the meat and skin into thin strips. Peel and cut the cucumber into strips and trim and cut the spring onions into similar lengths. To serve: Put the sauce into a bowl and place the duck and vegetables into separate dishes and take to the table. Spread a little sauce on a pancake, fill with some duck, cucumber and spring onion, roll up the pancake and eat.

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