Chinese duck roll pancakes
Author: British Lion eggs www.egginfo.co.uk/recipes
Serves: 2-4
Ingredients
- 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
Method
- Cook the duck according to the pack instructions.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
