Recipes by Nick Nairn

Excellent quality, delicious taste, superb consistency – some of the best I’ve ever had

More About Nick Nairn Nick Nairn

Crispy Duck Pancakes

Prep Time


Cook Time


Total Time


Plum Sauce

  • 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
Crispy Duck Pancakes


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.

Plum Sauce
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.

To serve
Add some plum sauce to a pancake then top with shredded duck, cucumber and spring onion for garnish.