Crispy Duck Pancakes

      1 hr


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      ingredient icon Ingredients

      What You'll Need

      • Steak Mince 500g
      • 1 Medium Onion
      • 1/2 Tsp Chilli Powder
      • 3 Cloves of Garlic
      • Half a cup Red Wine
      • 1 Tsp Dry Basil
      • 1 Tsp Dry Oregeno
      • 2 Tins Chopped Tomatoes
      • 1 Tin Kidney Beans
      • Salt & Pepper
      • Brigston & Co Artisan Hot Dogs


      • 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.