peking duck pancakes

 60 mins



A twist on the duck pancake - use with crepes for a Chinese New Year / Pancake Day fusion.

The Ingredients
  • 20 ready made pancakes

  • 2 large or 4 small duck legs

  • ½ cucumber, julienned

  • 6 spring onions, julienned

  • 200 ml plum or hoisin sauce

Ingredients Notice
The Method
      1. Preheat the oven to 200c/400f.
      2. Roast the duck leg(s) for 30- 45 mins until cooked through and the skin is crispy.
      3. Remove from the oven and cool.
      4. Slice the pancakes in half.
      5. Shred the duck meat and mix with the sauce.
      6. Place a few strands of cucumber and spring onion in the centre of each pancake half, top with a small spoonful of duck and roll the pancake over the filling to create a cornet.
      7. Serve immediately.