Crispy Duck & Spring Onion Pancakes

• Duck breast(800 g)
• All-Purpose Flour(250 g)
• Rapeseed Oil(2 tbsp)
• Salt(1 tsp)
• Green Onions(6)
• Cucumber(1)
• Hoisin Sauce(6 tbsp)
• Soy sauce(2 tbsp)
• Honey(1 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(2 tsp)
• Five Spice(1 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Trim any excess fat from the {Duck breast}, then slice each breast into thin strips. Toss with the {Five Spice} and {Black pepper}. Thinly slice the {Spring Onion} and cut the {Cucumber} into fine matchsticks.

   ~10 min

2. 2

   Put the {Flour} and {Salt} in a bowl. Gradually mix in 150ml hot water to form a soft dough, then knead until smooth. Cover and rest for 10 minutes.

   ~10 min

3. 3

   While the dough rests, stir together the {Hoisin Sauce}, {Soy sauce}, {Honey}, {Rice Vinegar}, and {Sesame oil} in a small bowl.

   ~5 min

4. 4

   Divide the dough into 8 pieces and roll each into a thin round. Lightly brush with some of the {Vegetable oil}, stack in pairs, and roll each pair into a larger pancake. Cook the pancakes in a dry frying pan over medium heat for 2 minutes per side until lightly spotted and cooked through, then separate the layers while warm.

   ~8 min

5. 5

   Place the duck strips in a cold large frying pan in a single layer. Set over medium heat and cook for 8–10 minutes, turning a few times, until the fat renders and the duck is golden and crisp at the edges. Spoon off excess fat if needed.

   ~10 min

6. 6

   Add half the sauce to the duck and toss for 1 minute until glossy and lightly sticky. Serve the warm pancakes with the duck, remaining sauce, {Spring Onion}, and {Cucumber} so everyone can fill and roll their own.

   ~7 min