Duck pancakes with quick-pickled spring onions
- March 2016
- Serves 2
- Hands-on time 30 min, oven time 8 min
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.
- Gluten-free recipes
- 42.9g (11.3g saturated)
- 60.9g (30.4g sugars)
- 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
- 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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