Name: Crispy duck pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: ½ cucumber cut into thin matchsticks; small bunch spring onions shredded; 1 tbsp honey; 1 tsp Chinese five-spice powder; 2 duck breasts (about 170g each); 5 plums halved and stoned; 50ml agave syrup; 1 tbsp soy sauce; ½ tsp Chinese five-spice powder; 150g plain flour; rapeseed oil for brushing

A wooden board serving crispy duck with pancakes

½ cucumber
cut into thin matchsticks
small bunch spring onions
shredded

For the duck

1 tbsp honey
1 tsp Chinese five-spice powder
2 duck breasts
(about 170g each)

For the plum sauce

5 plums
halved and stoned
50ml agave syrup
1 tbsp soy sauce
½ tsp Chinese five-spice powder

For the pancakes

150g plain flour
rapeseed oil
for brushing

Method

step 1
The duck
Heat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.
step 2
Plum sauce
While the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a stick blender, blend until smooth.
step 3
Pancakes
While the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.
step 4
To serve
Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.