Duck pancakes with pickled carrot salad
- December 2014
- Serves 2
- Hands-on time 20 min
Pick up duck breasts, hoisin sauce and Chinese pancakes for this shortcut supper recipe. A simple take on a popular Chinese dish.
Want to try making the real thing for Chinese New Year? Here’s our recipe for Chinese crispy duck.
- 14.9g (2.9g saturated)
- 46.5g (20.2g sugars)
- 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.
- 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.
- Heat the pancakes according to the pack instructions. Shred the spring onions and cucumber.
- 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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