Teriyaki Duck Pancakes Recipe
Forget the Chinese takeaway, have a fakeaway! Using a whole duck, it's easy to make these shredded teriyaki duck pancakes at home and be rewarded with maximum taste.
Preparation
Step 1
Heat the oven to 170°C/150°C fan/gas mark 3. Mix together the Chinese 5 spice, garlic, ginger and Teriyaki Sauce with Toasted Sesame. Place the duck on a rack in a roasting tin and spoon over half the sauce. Pop the duck in the oven and roast for 1 hour, then spoon over the rest of the sauce and roast for another hour.
Step 2
Turn the oven up to 200°C/180°C fan/gas mark 6 and roast the duck for another 10 – 15 mins to crisp the skin a little. Remove from the oven and leave to cool for 5 -10 mins, then shred the meat and skin.
Step 3
Prepare the pancakes as instructed on the pack. Serve with the shredded duck, spring onions, cucumber and extra Teriyaki Sauce with Toasted Sesame to spoon over.
Recipe-ID: 68
Recipe as PDF
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