Chinese duck roll pancakes

Chinese duck roll pancakes
Serves: 2-4
  • For the pancakes:
  • 40g plain flour
  • pinch of salt
  • 1 large egg
  • 100ml milk
  • a little oil for frying
  • For the filling:
  • 550g pack of oven-ready crispy aromatic duck with 75ml plum or Hoisin sauce
  • 4 spring onions, trimmed
  • 50g cucumber
  1. Cook the duck according to the pack instructions.
  2. While the duck cooks, cut the spring onions into 5 cm sections then finely shred each piece. Pop the shredded spring onion in a little bowl in the fridge. Halve and deseed the cucumber, then finely shred and set aside.
  3. Remove the duck from the oven and transfer to a board. Use two forks to remove the meat from the bones and finely shred - include a little of the crisp skin if you like. Drain the spring onions.
  4. Place the flour, salt and egg in a large bowl. Add half of the milk and whisk until the mixture is free from lumps. Add the remaining milk and whisk again until smooth. Pour the batter into a jug.
  5. Heat a 20cm non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt it to spread the batter thinly and evenly. Cook for 1-2 mins or until the top is set and the base is golden.
  6. Flip the pancake and cook for a further 1-2 mins or until the base is golden. Transfer to a plate, cover with foil and keep warm. Use the batter to make a further 3 pancakes in the same way.
  7. To assemble, take 4 pancakes and spread a teaspoon of plum sauce over each. Arrange a 2.5cm-wide strip of shredded duck down the centre then top with shredded cucumber and spring onion.
  8. Fold the two sides in over the end of the duck strip, then tightly roll up to enclose all the filling. Slice each into 3 pieces and arrange the pancakes on their ends. Serve with a little more sauce.


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