Duck pancakes with pickled carrot salad

Duck pancakes with pickled carrot salad
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

Pick up duck breasts, hoisin sauce and Chinese pancakes for this shortcut supper recipe.

Nutrition: per serving

Calories
439kcals
Fat
14.9g (2.9g saturated)
Protein
24.1g
Carbohydrates
46.5g (20.2g sugars)
Fibre
4.8g
Salt
0.4g
Calories
439kcals
Fat
14.9g (2.9g saturated)
Protein
24.1g
Carbohydrates
46.5g (20.2g sugars)
Fibre
4.8g
Salt
0.4g

Ingredients

  • 175g Gressingham duck mini fillets, from Waitrose or Ocado, or similar
  • 2 tbsp hoisin sauce
  • 10 Waitrose Wafer Thin Soft Chinese Pancakes, or similar
  • 4 small or 2 medium carrots
  • Bunch fresh coriander
  • 1 red chilli
  • 3 tbsp rice vinegar
  • 1 tbsp caster sugar
  • 1 tbsp toasted sesame oil
  • Spring onions and cucumber

Method

  1. Use a vegetable peeler to peel the carrots into ribbons; put them in a large bowl. Finely chop most of the coriander, keeping a few leaves to garnish. Deseed and finely chop the chilli. Mix the coriander, chilli, rice vinegar and caster sugar together in a bowl or jug, then pour over the carrots and toss.
  2. Heat the sesame oil in a frying pan, then add the duck and fry for 3-4 minutes until the meat has some colour but is still pink in the middle. Add the hoisin sauce, then take off the heat.
  3. Heat the pancakes according to the pack instructions. Shred the spring onions and cucumber.
  4. Taste and season the carrots and sprinkle over the reserved coriander leaves, then serve with the pancakes, duck, spring onions and cucumber, with extra hoisin sauce on the side, if you like.

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