Crispy duck and pancakes

Crispy duck with pancakes

The greatest of the Chinese starters

Serves two

Ingredients

Two duck legs

Half a cucumber

A bunch of spring onions

One jar of hoisin sauce

250g plain flour

2 tsp caster sugar

190ml water

Instructions

  1. Prepare the pancake mixture as per the instructions and leave to stand for 30 minutes.
  2. Preheat the oven to 180 degrees.
  3. Prep the duck legs by scoring with a sharp knife and rubbing a small amount of salt into the skins.
  4. Place in the oven and cook for 45 minutes.
  5. Meanwhile thinly slice the spring onions length ways. Cut the cucumber into large chunks, scoop out the fleshy centre and then cut into thin strips. Set aside.
  6. Finish making the pancakes.
  7. Take the duck out the oven and shred using two forks.
  8. Serve everything on separate plates with the hoisin sauce and let everyone dig in.

Feeling flush?

Buy some prawn crackers and try not to eat them all during the cooking process.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s