For me, this is what a Sunday lunch should look like! You could choose to slow roast duck drumsticks for an hour, then put the plum sauce on and roast for a further hour and crisp up at the end which would be divine! but if you don’t have that much time. The duck breasts work just as well 🙂
For the Duck
4 Duck breasts
10ml Chinese five-spice powder
125ml ready made plum sauce (or use the recipe below to make your own)
Spring onions, shredded
Cucumber, cut into thin julienne strips
For the pancakes
1 large egg (whisked)
100 mls milk
40 mls water
100 ml (55g) cake flour
Pinch of salt
Prepare the pancakes first.
– Mix the whisked egg, milk, water in a mixing bowl.
– In a separate bowl, sift the flour and salt. Make a well in the centre of the flour and pour the liquid in. Use a whisk to gradually stir in the flour from the sides. Whisk until smooth and leave to stand for half an hour.
– Heat a little butter in a small non stick pan and pour a thin layer of pancake mixture into the pan and swirl it around to coat the base of the pan. Cook for a minute or two, then flip the pancake over and cook the other side. Repeat with the remaining mixture. Keep the pancakes stacked and covered until ready to serve.
– Score the duck breast skin with a sharp knife. rub in the salt and chinese five-spice powder.
– Heat a non-stick frying pan on high heat and when hot, place the duck, skin side down and fry until medium. (you can look at the helpful tips section of this blog to see how to cook duck breasts in more detail)
– Once you have turned the duck breast over, pour the plum sauce into the pan while cooking the breast side and allow the sauce to get sticky.
– Take the breast out when done to your liking and slice up.
– To serve, place some of the meat on a pancake. Top with an extra drizzle of plum sauce, some spring onions and cucumber – roll up and serve.
To make your own plum sauce:
10 ripe plums (Halved and stoned)
125 mls sugar
5ml Chinese five-spice powder
30 ml light soy sauce
5ml white wine vinegar
2.5 mls salt
3 – 5ml dried crushed chillies (optional)
5ml grated fresh ginger.
Place all the ingredients in a saucepan and simmer on a medium to low heat for about 40 minutes or until thick and saucy. Season to taste.
Recipe from the Ideas Magazine.