4
Easy
15 minutes
20 minutesWhisk together the milk, egg, sifted flour, water and baking powder.
Place a non stick pan over a low heat and add the canola oil. When hot, add a spoonful of the batter and swirl to coat the base of the pan.
Scatter over a few chopped spring onions and some coriander leaves and fry gently for 1 minute, then flip and cook for another 30 seconds. Remove from the pan and repeat with the remaining batter.
Rub five-spice powder onto the skins of the duck breasts (1/2 t per breast). Pan fry the breasts skin-side down over a high heat for 2 minutes, then reduce the heat and cook for 5 minutes more before turning and frying the reverse side for 5 minutes.
Remove from the heat and allow to rest before slicing.
Cook's note: Serve the pancakes with a cucumber, pomegranate and sprout salad, some chopped chilli and drizzle of plum sauce.
