Sticky Spiced Duck Pancakes
The celebrated Peking way of cooking duck is time-consuming - this is a much simpler version to make at home but equally delicious as a Chinese takeaway
- Preparation Time10 mins
- Cooking Time20 mins
Nutrition per serving
- Energy648 Kcals
- Saturated Fat11.3g
- 2 Gressingham duck breasts, skin on
- 1tsp Chinese five spice powder
- 4tbsp Kikkoman Teriyaki Sauce with Roasted Garlic
- 1tbsp soft brown sugar
- 2tsp lemon juice
- 1/2tsp grated root ginger
- 16 Chinese pancakes
- ½ cucumber, cut into matchsticks
- 8 spring onions, cut into fine shreds
- Hoi sin sauce
Dry fry the duck breasts in a heavy pan for 10 minutes, turning them over once or twice so they brown evenly.
Mix together the five spice powder, teriyaki sauce with roasted garlic, brown sugar, lemon juice and ginger. Drain the fat from the pan and turn the duck breasts skin side up. Spoon the glaze over the skin.
Heat the grill, slide the pan under and cook until the duck skin caramelises. Set aside for 5 minutes before slicing thinly.
To serve, warm the pancakes. Arrange the duck on a serving platter with the cucumber and spring onions.
Spoon a little hoi sin sauce on each pancake, top with the duck, cucumber and spring onions, roll up and enjoy!
If you prefer to remove the skin from the duck breasts, do this after dry-frying but before spooning over the glaze.
Instead of pancakes, the duck can be served with egg fried rice. Garnish with the cucumber and spring onions and serve the hoi sin sauce on the side.