Crispy Duck Pancakes

• cucumber↗½

  sliced into thin strips

• green onion↗small bunch

  sliced into strips

• honey↗1 tbsp tbsp
• Chinese five spice1 tsp tsp
• duck breast↗2

  (about 170g each)

• plums↗5

  halved and pitted

• agave syrup↗50ml ml
• soy sauce↗1 tbsp tbsp
• Chinese five spice½ tsp tsp
• plain flour↗150g g
• rapeseed oil↗

  for greasing

Step-by-step instructions

1. 1

   Duck: Preheat the oven to 180°C/160°C convection/gas 4. Mix honey and Chinese five spice in a bowl, then coat the duck with it. Transfer to a baking dish and roast 25‑30 minutes until golden crust forms. Cool for 10 minutes, then shred the meat and thinly slice the skin.

2. 2

   Plum sauce: While the duck cooks, place all sauce ingredients in a saucepan and simmer over medium heat for 15 minutes or until the plums are soft and the sauce thickens. Blend with an immersion blender until smooth.

3. 3

   Pancakes: While the sauce cooks, put flour, 125 ml boiling water and a pinch of salt in a bowl and mix until a dough forms. When cooled to a comfortable temperature, knead for 5‑10 minutes. Divide into 10 small balls and roll each as thin as possible. Grease a pan with oil and fry each pancake over medium heat for 20 seconds on each side until cooked but not browned.

4. 4

   To serve: Spread a little plum sauce on a pancake. Top with shredded duck, a few strips of cucumber and green onion.