A fake-away family favourite!
Crispy duck pancakes are delicious but can be expensive as part of a takeaway and a quarter of duck doesn't go far when everybody loves it! This way it will go a lot further for less and is an amazing crowd pleaser. You don't have to make the plum sauce or pancakes - you can get shop bought or substitute for wraps instead.
For the Plum Sauce:
For the Pancakes:
Please note that our recipes are an approximate guideline - Quantities along with ingredients are totally adaptable to suit personal taste, consistency and density as well as portion sizes.
1. Pre-heat your oven to 180c
2. Mix the Chinese Five Spice, Soy sauce and runny honey in a bowl
3. Score the skin of the duck, but not the flesh all over the breast side of the duck (making several small slits).
4. Brush the whole duck with your mix
5. Cook in the oven for at least 1 hour and 45 minutes, basting a couple of times and draining any excess fat away.
6. Cook until the skin is very crispy and allow to stand to rest for 10 minutes, you should be able to shred the duck meat with a fork.
You can test a small area when cooking, and return to the oven for longer if necessary.
While your duck is cooking, you can prepare and make the accompaniments...
For the Plum Sauce
1. Place all of the ingredients for the plum sauce in a saucepan and simmer on a medium heat until you have softened plums and thick sauce; approx 15 minutes.
2. Blend for a completely smooth sauce
For the Pancakes
1. Mix the flour with 250ml of boiling water and mix well until you have a dough-like mixture.
2. Allow to cool and then seperate your dough into approx 20 small balls of dough
3. Roll out each ball very thinly to form your pancakes
4. Brush your oil in the frying pan and on a medium heat, cook each pancake, this takes less than half a minute for each one. It should be cooked but not browned.
To serve, fill the centre line with succulent, crispy duck, top with some sauce and add a few cucumber and spring onion peices, roll up and enjoy!