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Chinese-inspired duck pancakes with blueberry sauce
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4 duck legs
2 tsp Chinese five spice
2 x 110g packs Chinese inspired pancakes
1 fennel bulb, finely shredded
½ cucumber, deseeded and finely shredded
4 salad onions, finely shredded
For the sauce
2 plums, stones removed, roughly chopped
75ml Chinese rice vinegar
100g light brown soft sugar
3 tbsp black bean sauce
1 tsp toasted sesame oil
25g fresh ginger, peeled and finely grated
1 clove garlic, finely grated
1 red chilli, roughly chopped
2 tbsp soy sauce
1. Preheat the oven to 190ºC, gas mark 5. Rub the duck legs with the five spice and season. Place into a small roasting tin, add 4 tbsp water and cover the tray with foil.
2. Roast for 1 hour, then remove the foil and increase the oven temperature to 230ºC, gas mark 8. Roast the duck for a further 10-15 minutes until the skin looks crisp and it’s thoroughly cooked through.
3. Meanwhile, combine all the sauce ingredients in a heavy-based saucepan with 4 tbsp water, cover and bring to a simmer. Remove the lid and leave to bubble for about 20 minutes until the plums are soft and the sauce has reduced. Push the mixture through a sieve and set aside.
4. Pull the duck off the bone and roughly shred it with two forks. Warm the pancakes according to pack instructions, and serve with the duck and shredded vegetables, with a bowl of the blueberry sauce alongside to spoon over, before rolling up and eating.
Typical values per serving:
This recipe was first published in November 2020.