Crispy Duck Pancakes

CRISPY DUCK PANCAKES

 

INGREDIENTS: 

2 Duck Legs 

2 Star Anise 

1 teaspoon Five Spice Powder 

1 Orange 

2 Clove of Garlic 

1 Cucumber 

1 Bunch of Spring Onion 

2 Tbsp. Hoi Sin sauce 

150g Plain Flour  

120ml Boiling Water  

2tbsp Sesame Oil 

METHOD: 

• Cover the duck legs with the five-spice powder and roast in the oven with the star  anise, garlic and orange at 160* for about two hours. (You can use the same  process for a whole duck). By then, the duck should be nice and crispy. 

• Leave the duck legs to cool down and when they are cool, shred the duck with two  forks.  

• Mix the shredded duck with the Hoi Sin sauce. 

• Slice the cucumber and spring onions in thin strips. 

• To make the pancakes: Mix the plain flour with the boiling water (it must be boiling)  and mix it up quickly into a dough ball.  

• Cut the dough into ten small balls. 

• Flatten out one of the dough balls and brush with sesame oil on the top. Now place  a second ball of dough on top of this and flatten it out also. 

• Using your rolling pin, roll out both pieces of dough (keeping one on top of the  other) into a thin circular pancake shape. 

• Put some oil in a non-stick pan. Fry off the double pancakes together over a  medium heat. Fry for about 20 seconds on each side (as it starts to puff up) • When each side is cooked, you should be able to peel away the top pancake from  the bottom one. Repeat this process with the other balls of dough. • Assemble by placing some duck in the hoi sin sauce in the centre of the pancake,  adding in some shredded cucumber and spring onions and rolling up.