Recipes by Nick Nairn
Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Crispy Duck Pancakes
- 5 Plums
- 1 tbsp soy sauce
- 50ml agave syrup
- ½ tsp Chinese five-spice powder
- Barbary Duck Buy Now
- Cucumber (cut into thin sticks)
- Spring Onion
- 150g Plain Flour
- Rapeseed Oil
For the Duck
Preheat the oven to 180C/160C fan/gas 4.
Mix together the five-spice and honey in a bowl to form a paste, then brush over the duck breasts. But the breasts in a roasting tin and cook for 25 -30mins until golden. Let rest for 10mins, then shred the meat with a knife and fork.
Put all the plum sauce ingredients in a saucepan and heat. Let the ingredients simmer, not boil for about 12-15mins, or until the sauce is thick. Use a blender to make the sauce smooth.
Add flour to 125ml of boiling water with a pinch of salt. Mix together until it forms a dough. Once cool enough to handle, knead for 5 mins. Split into 10 small balls, and roll each out as thin as possible. Add a little oil to a frying pancake and cook each pancake for 20 secs or until brown.
Add some plum sauce to a pancake then top with shredded duck, cucumber and spring onion for garnish.